x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Parmesan roast chicken with cauliflower & thyme from Simple: Effortless Food, Big Flavours (page 228) by Diana Henry

  • cauliflower
  • Parmesan cheese
  • chicken thighs
  • onions
  • thyme
  • baby potatoes
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on March 19, 2018

    Yum. As many other comments noted, this pretty much needs to be spread out between two sheet pans, and the roasting time needs to increase. Otherwise, followed the recipe as written, and the result was dead-easy and very tasty. Not my favorite sheet pan dinner I've ever made, but certainly the quickest to throw together.

  • saarwouters on January 27, 2018

    We make this often. The different flavours combine really well. We do add more parmesan cheese.

  • kari500 on November 26, 2017

    I have made this numerous times, always with gruyere. Definitely need two baking sheets.

  • westminstr on September 20, 2017

    I have made this multiple times. Both times I have left out the potatoes and onions - just chicken, cauli, thyme and parm. This is super easy and everyone likes it, so I'll probably continue to make it this way.

  • Jane on May 09, 2017

    A very quick and easy weeknight dinner. Nothing spectacular but good. Half the recipe filled a half-sheet pan so you will need two pans if doing the full recipe. It took an extra 10 minutes for the chicken skin to be crispy and the cauliflower to char.

  • bwhip on April 11, 2017

    Wow, for something that takes literally five minutes to prep, this was actually quite good. Classic, simple flavors, unspectacular yet very delicious. Impressive dish!

  • sosayi on April 07, 2017

    Definitely cut this recipe in half if you want it to fit in one sheet pan! I used my large roasting pan, and even that seemed to be overcrowded... which led to the vegetables steaming too much and not getting as crisp as you'd want. Maybe my cauliflower was gigantic???

  • baking4two on April 05, 2017

    Easy one pan weeknight meal! Next time I will add some cloves of garlic.

  • e_ballad on March 22, 2017

    We also liked this very easy midweek dish. We did use half Parmesan/half Gruyere, as per the recipe's note. I think I'd go with only the Parmesan in future for its sharpness, which I suspect would improve the seasoning.

  • TrishaCP on March 19, 2017

    Many raves for this dish from other members, but I have to be the voice of dissent on this one. We found this just kind of bland and not that interesting, even though we were pretty generous with the Parmesan. (The potatoes with the Parmesan were the best part.) Diana Henry has so many other superior and easy chicken recipes on offer, so this will definitely not be a repeat.

  • veronicafrance on March 17, 2017

    Another vote for this recipe. So easy, just bung everything in a roasting tray and stick it in the oven. I used a mixture of Parmesan and Comté; only a light sprinkling, I'd add more next time.

  • Zosia on March 09, 2017

    A new family favourite. I used turkey thighs and roasted them for 20 minutes before adding the potatoes and cauliflower.

  • raybun on February 20, 2017

    We loved this, it was an ideal quick easy midweek supper. I used three big chicken legs and otherwise followed the recipe.

  • lilham on January 03, 2017

    Because my largest roasting tin was too small to fit everything in one layer, I made a tray of normal roast potatoes and another with all the other ingredients. I also used skinless boneless thighs instead of boned in ones, and a mix of cauliflower and broccoli florets. One of Ms Henry's suggestions was to replace half the parmesan with Gruyere, so I used 50/50 Parmesan and Cheddar. This a easy and delicious one pan dinner. Both my children and mr lilham loved how cheesy this is.

  • stockholm28 on November 08, 2016

    Nice sheet pan supper that can quickly be put together for a weeknight. I cut the recipe in half; it is an easy recipe to scale up or down. Next time I'd add a few cloves of garlic. This was good, but I think I'm partial to her chicken baked with red onions, potatoes, and rosemary which appears in "Pure Simple Cooking."

  • Astrid5555 on November 05, 2016

    This was the first recipe I cooked from this book and it did not disappoint at all. And then, what's not to like about oven-baked potatoes and cauliflower sprinkled with Parmesan cheese! Fairly quick to make and as such also weeknight dinner-friendly.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.