If you haven’t gotten on the sheet pan roasted meal, you are missing the easiest and tastiest way to cook for your family with the least amount of cookware to clean up!

Pan Roasted Chicken with Sweet potatoes and Cauliflower

Serves 6


4 large sweet potatoes, cut into 3/4-inch pieces

1 large onion, coarsely chopped

1 head of cauliflower, cut up into 2 inch pieces

2 tablespoons olive oil

3 garlic cloves, minced

1¼ teaspoons salt, divided

1 teaspoon dried rosemary, crushed, divided

¾ teaspoon pepper, divided

½ teaspoon paprika

6 bone-in chicken thighs (about 2-1/4 pounds), skin removed


1.Preheat oven to 425°. In a large bowl, combine sweet potatoes, onion, cauliflower, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a large baking pan coated with cooking spray.

2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange chicken over vegetables.

3. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.

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