adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sheet-Pan Chicken, Potatoes and Cauliflower
Sheet-Pan Chicken, Potatoes and Cauliflower
0 Likes
Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Impressively flavorful one-pan meal with seasoned chicken, potatoes, cauliflower, and spinach roasted to caramelized perfection. Easily adaptable and minimal cleanup.
Ingredients:
  • 4 tablespoons butter, melted
  • 1/2 teaspoon pepper
  • 1 lb small new potatoes, quartered
  • 1/2 lb cauliflower florets, cut in bite-size pieces
  • 4 boneless skinless chicken breasts (6 to 7 oz each)
  • 4 cups fresh baby spinach
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon chopped fresh thyme leaves
Instructions:
  • Preheat oven to 425°F and generously spray a 18x13-inch rimmed sheet pan with cooking spray.
  • Combine 2 tablespoons of melted butter, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Add potatoes and cauliflower; toss to coat evenly. Arrange cauliflower and potatoes in a single layer in a pan with the skin sides down. Roast for 16-18 minutes until just tender. Remove from oven, give it a good stir, and enjoy!
  • Combine the rest of the melted butter, salt, and pepper in the bowl. Add the chicken and mix well to coat. Place the chicken in a single layer next to the vegetables in the pan. Roast for an additional 20 to 25 minutes until the chicken is cooked through, and the potatoes and cauliflower are golden brown and tender. Serve when the chicken reaches an internal temperature of at least 165°F.
  • Place fresh spinach leaves into the pan, allowing them to roast for an additional 1-2 minutes until they gently wilt. Finish by sprinkling the remaining herbs on top.

Similar Recipes