Sheet pan chicken and cauliflower bake from Food52 by Alexandra Stafford

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Notes about this recipe

  • danibattle on June 19, 2023

    Savory and simple. Cooked my thighs bone in so added with the cauliflower and cooked for 45mins

  • stockholm28 on October 31, 2021

    I also really liked this. It is an incredibly simple sheetpan supper. My cauliflower was only about 1 1/4 pounds and I had just over 1 lb of chicken thighs so I cut the recipe in half. I also ground the cumin and coriander seeds with a mortar and pestle after I toasted them. I would make one change to the timing. My onions were totally charred after 30 minutes and I ended up removing them from the sheetpan before adding the chicken. If I were to do this again, I’d roast the cauliflower alone for 20 minutes, toss in the onions and roast another 10 minutes, and then add the chicken thighs and roast 10 - 15 minutes.

  • blintz on January 14, 2019

    Delicious weeknight meal. Made it with skinless boneless breasts (cut up before roasting) and toasted whole spices. We served it with the yogurt/tahini sauce which I would make again but not use apple cider vinegar. Too assertive a smell, so next time lemon juice. Also I'd add more onions and slice them thicker--they disappeared. Really a tasty quick-prep meal.

  • Jane on October 20, 2017

    This was a very tasty meal, easily manageable for weeknights. I love roasted cauliflower and the addition of Indian spices and roasted onions really elevated the flavors. I’m not sure of the point of letting the pan rest for 10 minutes as I think roasted veg are best straight from the oven. I served it with the lemon-garlic sauce and store-bought spiced naan bread. I will definitely be repeating this.

  • clcorbi on October 18, 2017

    YUM. We really enjoyed this and it was very simple to throw together on a weeknight. We served it with naan and garlic yogurt sauce, and are eating the leftovers over rice. This recipe has a lot of flavor for not a lot of effort. I wasn't a huge fan of having to cut up the chicken thighs after they were already cooked, but I will admit it was faster than cutting them raw. We found the cooking time to be just right--our cauliflower definitely wasn't overcooked. I would repeat this for sure!

  • rionafaith on June 09, 2017

    Not a pretty dish but very tasty, and makes a great easy weeknight one-pan meal. I did not bother toasting and grinding my own spices and the flavor was still great. Nice spicy burn, so the yogurt sauce is good to cool it down, and I added some minced parsley to the yogurt sauce as well because I had it. The only thing I would change next time is instead of cutting up the chicken after removing it from the oven (which just seems backward and unnecessary), I would cut up the chicken while raw before rubbing it with the spices.

  • TrishaCP on February 17, 2017

    We really enjoyed this meal, although it is very brown, especially if you serve with naan bread and yogurt/tahini sauce like we did. I only had spicy smoked paprika, so I skipped the cayenne- otherwise seasoning was per the recipe and it was good. The timing of some of the elements needs tweaking. Some of our onions burned and the chicken thighs that I had were not going to be cooked through in 15 minutes, even at 425 degrees. To resolve both problems, I turned down the temperature (385 degrees) and then let the chicken cook alone 5 minutes more than specified.

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