This Middle Eastern Sheet Pan Chicken covers all of your dinner-making bases – it’s an easy, delicious, healthy complete meal that can be thrown together in 20 minutes or less!
1 large head of cauliflower cut into florets of a similar size
1 large yellow onion sliced
6 tbs olive oil divided (1 tbs, 3 tbs, and 5 tbs)
salt and pepper to taste
1 tbs ground cumin seeds
1 tbs ground coriander seeds
2 tsp smoked paprika
2 cloves of garlic, crushed
6 boneless, skinless chicken thighs (about 1.5 lbs) washed and dried
Lemon wedges and pita bread for serving
Preheat the oven to 425ºF and place a rack in the center slot of your oven.
Mix the dry spices together in a small bowl.
Spread 1 tbs of olive oil in the bottom of a sheet pan.
Spread the cauliflower and onions on the pan. Drizzle vegetables with 3 tbs of olive oil. Sprinkle about half of the dry spice mixture on top of the vegetables. Sprinkle salt and pepper. Mix the vegetables so the spices and oil are evenly distributed. Place the vegetables in the oven to bake for about 30 min. Mix the vegetables half way through the cooking time.
While the vegetables cook, place the chicken thighs in a large bowl. Add the crushed garlic, remaining 2 tbs of olive oil, and the rest of the dry spice rub. Toss to coat. Allow the chicken to stay at room temperature while the vegetables finish roasting.
Once the vegetables are done with their 30 min in the oven, nestle the chicken thighs among the vegetables. Return to the oven to continue baking for 15 more minutes. Then broil on hight for 3 minutes.
Remove the pan from the oven. Chop the chicken in bite-size pieces. Serve with pita bread and a squeeze of lemon.
This recipe is adapted from Food52