Red Meat Allergy Friendly Sheet Pan Chicken with Roasted Cauliflower and Garlic

Total time1 hr

Prep time15 min

Cook time45 min

Red Meat Allergy Friendly Sheet Pan Chicken with Roasted Cauliflower and Garlic

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
6 cloves garlic, peeled and lightly smashed
3 tbsp olive oil, divided
1 tsp dried thyme
1 tsp dried oregano
1 tsp fine sea salt, divided

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Pat the chicken thighs completely dry with paper towels and set aside.
2
In a small bowl, stir together 2 tbsp of the olive oil, the thyme, oregano, and 1/2 tsp of the salt. Rub this mixture evenly over all sides of the chicken thighs.

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