Sheet Pan Greek Chicken and Cauliflower
If you’re looking for a vibrant and nutritious meal that is both easy to prepare and bursting with flavor, look no further than this Sheet Pan Greek Chicken and Cauliflower. This dish is not only a feast for the eyes but also a delightful combination of textures and tastes that everyone at the table will enjoy. With the warm spices of Greek cuisine, juicy chicken breasts, and tender cauliflower, this recipe is sure to become a staple in your home. Plus, it all cooks together on one pan, which means less time cleaning up and more time enjoying your meal!
Why I Love This Recipe
There are countless reasons to love Sheet Pan Greek Chicken and Cauliflower! First and foremost, the flavors are incredible. The marinade made with Greek yogurt, garlic, and fresh herbs infuses the chicken with moisture and zest, while the roasted cauliflower provides a perfect complement. Not to mention, this recipe is incredibly versatile—you can easily swap in seasonal vegetables or adjust the spices to suit your taste. It’s healthy, satisfying, and perfect for meal prep. Plus, who doesn’t love a meal that cooks itself while you sit back and relax?
What Goes Into Sheet Pan Greek Chicken and Cauliflower
To create this delicious dish, you’ll need the following ingredients:
- 25.3 ounces plain Greek yogurt
- 6 tablespoons olive oil, divided
- 6 cloves fresh garlic, minced
- 1 lemon, zest and juice
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 teaspoons Greek seasoning, divided
- 1 teaspoon ground fennel, divided
- 2 tablespoons honey
- 2 tablespoons chopped fresh parsley, divided
- 3 chicken breasts
- 1 head fresh cauliflower, sliced
- Cherry or Glory tomatoes, halved (optional)
Gear Up: What to Grab
Before you dive into cooking, make sure you have these essential tools at hand:
- Sheet pan: This is where all the magic happens, so choose a sturdy one!
- Mixing bowl: For combining your marinade ingredients.
- Measuring spoons: Precision is key for delicious results.
- Chef’s knife: A sharp knife will make prepping the chicken and vegetables a breeze.
- Whisk: To mix the marinade smoothly.
Sheet Pan Greek Chicken and Cauliflower: Step-by-Step Guide
Let’s get cooking! Follow these simple steps to create your Sheet Pan Greek Chicken and Cauliflower.
Step 1: Prepare the Marinade
In a large mixing bowl, combine the Greek yogurt, 4 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, 1 teaspoon of Greek seasoning, ½ teaspoon of ground fennel, and honey. Whisk until well combined.
Step 2: Marinate the Chicken
Add the chicken breasts to the marinade, making sure they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
Step 3: Prepare the Cauliflower
While the chicken marinates, slice the cauliflower into even florets. In a separate bowl, toss the cauliflower with the remaining 2 tablespoons of olive oil, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, 1 teaspoon of Greek seasoning, and ½ teaspoon of ground fennel.
Step 4: Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures that your chicken and cauliflower will roast beautifully, getting that golden-brown color.
Step 5: Assemble on the Sheet Pan
Line your sheet pan with parchment paper for easy cleanup. Place the marinated chicken breasts in the center of the pan and surround them with the seasoned cauliflower florets. If using, scatter the halved cherry or Glory tomatoes around the pan.
Step 6: Roast
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cauliflower is tender and slightly charred.
Step 7: Garnish and Serve
Remove from the oven and sprinkle the dish with freshly chopped parsley. Serve warm, and enjoy the delightful flavors of your Sheet Pan Greek Chicken and Cauliflower!
Variations by Season
One of the great things about this recipe is its versatility. Here are some seasonal variations you can try:
- Spring: Add asparagus or snap peas for a fresh crunch.
- Summer: Toss in zucchini or bell peppers for a colorful addition.
- Autumn: Swap cauliflower for Brussels sprouts or add sweet potatoes for a hearty twist.
- Winter: Include root vegetables like carrots and parsnips for a warm, comforting meal.
Method to the Madness
The process of making Sheet Pan Greek Chicken and Cauliflower is straightforward, but here’s a little more detail on why it works so well:
The Greek yogurt marinade not only infuses flavor but also keeps the chicken moist during roasting. The acidity from the lemon juice helps tenderize the meat, while the garlic and spices create a delightful aroma. Roasting everything on a single pan allows the flavors to meld together, and cleanup is a breeze. It’s a method that guarantees delicious results with minimal effort!
How to Store & Reheat
If you have leftovers (which is often the case, as this dish is so satisfying), here’s how to store and reheat them:
- Storage: Allow the chicken and cauliflower to cool completely, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days.
- Reheating: To reheat, preheat your oven to 350°F (175°C) and place the chicken and cauliflower on a baking sheet. Heat for about 15-20 minutes, or until warmed through. Alternatively, you can reheat in the microwave for a quick option.
Top Questions & Answers
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work beautifully in this recipe. They tend to be juicier and can be extra flavorful.
What if I don’t have Greek seasoning?
You can easily make your own by combining dried oregano, thyme, garlic powder, and a pinch of cinnamon. Adjust to your taste!
Can I make this recipe ahead of time?
Yes! You can marinate the chicken the night before and simply roast it when you’re ready to eat. You can also prep the cauliflower ahead of time.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great option for those avoiding gluten.
Desserts to Finish
To round off your meal, try pairing it with one of these delightful desserts:
- Lemon Butter Cookies – A zesty treat that echoes the flavors of your main dish.
- Healthy Chocolate Cookies – Indulge without the guilt with these rich, chocolatey bites.
- Easy Apple Crisp – A warm, comforting dessert that’s perfect for any season.
Save & Share
If you enjoyed this Sheet Pan Greek Chicken and Cauliflower, don’t forget to share it with your friends and family! Tag them in your social media posts and let them in on the secret of this easy, delicious recipe. The more, the merrier!
In conclusion, this Sheet Pan Greek Chicken and Cauliflower is a fantastic way to bring the flavors of the Mediterranean to your dinner table. With its simple preparation, delicious taste, and healthy ingredients, it’s sure to become a family favorite. Enjoy your culinary adventure!
Sheet Pan Greek Chicken and Cauliflower
Ingredients
Equipment
Method
- In a large mixing bowl, combine the Greek yogurt, 4 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, 1 teaspoon of Greek seasoning, ½ teaspoon of ground fennel, and honey. Whisk until well combined.
- Add the chicken breasts to the marinade, making sure they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
- While the chicken marinates, slice the cauliflower into even florets. In a separate bowl, toss the cauliflower with the remaining 2 tablespoons of olive oil, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, 1 teaspoon of Greek seasoning, and ½ teaspoon of ground fennel.
- Preheat your oven to 400°F (200°C).
- Line your sheet pan with parchment paper. Place the marinated chicken breasts in the center of the pan and surround them with the seasoned cauliflower florets. If using, scatter the halved cherry or Glory tomatoes around the pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cauliflower is tender and slightly charred.
- Remove from the oven and sprinkle the dish with freshly chopped parsley. Serve warm, and enjoy!
Notes
- For extra flavor, marinate the chicken overnight.
- Feel free to swap in your favorite seasonal vegetables.
- This dish stores well; keep leftovers in an airtight container for up to 3 days.
