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–+ servings
Lemony Sheet Pan Chicken with Potatoes and Cauliflower

Lemony Sheet Pan Chicken with Potatoes and Cauliflower Bliss

This Lemony Sheet Pan Chicken with Potatoes and Cauliflower is an easy, gluten-free weeknight dinner, featuring vibrant flavors from lemon and garlic.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 6 hours
Total Time 6 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Breasts can substitute with chicken thighs or boneless skinless chicken
  • 1/4 cup Olive Oil can substitute with avocado oil
  • 2 tablespoons Lemon Juice (freshly squeezed) lime juice can be used
  • 1 teaspoon Garlic Powder fresh garlic can be used
For the Vegetables
  • 2 cups Yukon Gold Potatoes can substitute with red potatoes or sweet potatoes
  • 1 head Cauliflower can substitute with broccoli or Brussels sprouts
For Garnish and Sauce
  • 1/4 cup Fresh Parsley (chopped) can substitute cilantro
  • 1 cup Yogurt can substitute with tahini or vegan yogurt
  • 1 clove Garlic minced
  • 1 pinch Salt
For the Pickled Onions
  • 1 medium Onion sliced
  • 1/2 cup Vinegar
  • 1 tablespoon Sugar

Equipment

  • Large Bowl
  • Sheet Pan
  • Small bowl
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, garlic powder, salt, and pepper. Coat the chicken and marinate in the refrigerator for at least 6 hours.
  2. Prepare the Vegetables: Preheat oven to 425°F (220°C). Cut potatoes and cauliflower into bite-sized pieces, toss with olive oil, salt, and pepper.
  3. Pickle the Onions: Slice onion and combine with vinegar and sugar in a small bowl. Let soak for at least an hour.
  4. Bake the Chicken and Vegetables: Arrange chicken on a sheet pan, scatter vegetables around, and roast for 40 minutes until chicken is golden and cooked through.
  5. Make the Yogurt Sauce: In a medium bowl, mix yogurt, minced garlic, and salt. Adjust seasoning as needed.
  6. Serve and Enjoy: After baking, let the chicken rest, serve with vegetables, pickled onions, and yogurt sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 8mgIron: 15mg

Notes

For best results, marinate chicken for longer and ensure uniform cutting of vegetables for even roasting.

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