Sheet Pan Chicken, Cauliflower and Potato Roast

This roast is made on one sheet pan and is an easy dinner packed with flavor. Serve with some French bread and butter for a great meal.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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2 1/4 pounds bone-in, skinless chicken thighs (about 6 to 8 thighs; see Cook's Note)

1 small head cauliflower, trimmed and cut into 1-inch pieces

1 pint cherry tomatoes

12 ounces baby potatoes, such as yellow creamer or red, optional, cut into 1/2- or 1-inch pieces (about 2 cups)

2 1/2 tablespoons olive oil

2 1/2 teaspoons Italian seasoning

2 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons capers, chopped

2 tablespoons toasted pine nuts

2 tablespoons golden raisins


  1. Preheat the oven to 425 degrees F.
  2. Toss the chicken with the cauliflower, tomatoes, potatoes, oil, Italian seasoning, salt and pepper in a large bowl. Transfer the chicken mixture to a rimmed sheet pan. Roast until the chicken and cauliflower are golden and the chicken is cooked through, 40 to 50 minutes.
  3. Combine the parsley, capers, pine nuts and golden raisins in a small bowl. Sprinkle over the chicken to serve.

Cook’s Note

If your meat department doesn't have skinless bone-in chicken thighs, simply remove the skin at home with some kitchen shears then pull off with a paper towel.

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