Lemon Herb Roasted Chicken and Cauliflower
"A simple yet flavorful one-pan meal featuring tender chicken and perfectly roasted cauliflower, seasoned with fresh lemon and aromatic herbs. Ideal for a quick weeknight dinner."
Ingredients
All Steps
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Cut the cauliflower into bite-sized florets. Pat the chicken thighs dry with a paper towel.
In a large mixing bowl, combine the cauliflower florets and chicken thighs. Add the olive oil, the juice of half a lemon, dried thyme, dried rosemary, garlic powder, salt, and black pepper. Toss everything together until the chicken and cauliflower are evenly coated with the seasoning.
Spread the seasoned chicken and cauliflower in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for optimal roasting.
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the cauliflower is tender and slightly caramelized. You may flip the chicken and cauliflower halfway through the cooking time for even browning.
Once cooked, squeeze the juice from the remaining lemon half over the roasted chicken and cauliflower before serving hot.