Whole 30 Sheet Pan Chicken with Roasted Cauliflower and Garlic
Total time1 hr
Prep time15 min
Cook time45 min
5.0(17)
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 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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