Sheet Pan Chicken with Cauliflower and Potatoes

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February 4, 2021

taken from Smitten Kitchen Every Day by Deb Perelman


For the Chicken

2 T olive oil

1 T white wine vinegar

4 garlic cloves, minced

1 T sweet smoke paprika

1.5 t kosher salt

2 pounds chicken thighs, drumsticks, or halved chicken breasts

For the Vegetables

4 medium potatoes (gold)

1 small, or 1/2 large cauliflower

1/2 large red onion

2/3 C green olives, pitted

2 T olive oil, plus more for the pans

2 t fresh thyme leaves, minced

salt and freshly group black pepper


1 red bell pepper, julienned

1 T white wine vinegar

1/2 t kosher salt

pinches of sugar

2 T rough chopped parsley


Marinate the Chicken

1Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl.

2Add the chicken parts, and toss to coat.

3Set aside to marinate while you prep vegetables.

Assemble the Chicken and Veggies

1Heat oven to 400 degrees and line a half sheet pan with foil and coat and 1 T olive oil.

2Wash and peel and cut potatoes into 3/4 inch chunks

3Cut the cauliflower to 1 inch florets.

4Cut onion in half into eight thin wedges.

5Spread the vegetables on prepared tray and use your hands to toss them with 2 T olive oil, the thyme, and salt and pepper.

6Make spaces throughout the pan of vegetables, and add the chicken pieces, skin side up.

7Cook for 30 minutes, at which point check the tray and toss the potato and cauliflower to ensure they're cooking evenly, then return the pan to the oven for 10 to 15 minutes more, or until the chicken and vegetables are cooked through.

8Toss the pepper strips together with the wine vinegar, salt, and a pinch or two of sugar in a small dish, and set aside until needed.

9Garnish finished dish with pepper strips and parsley.