Buy Now → Sheet Pan Spiced Roast Chicken, Cauliflower & Grapes
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 1x
Ingredients
Scale
- 2 small heads of cauliflower, about 3 lbs / 1.3 kg total, to yield about 2 lbs / 900 g florets
- 2 cups / 300 g medium red or black grapes
- 4 tbsp / 60 ml avocado oil or olive oil, divided
- 2 tsp / 9 g granulated garlic
- 2 tsp / 1 g dried cilantro leaves
- 1 tsp / 2 g ground ginger
- 1 tsp / 2 g ground turmeric
- ½ tsp ground cinnamon
- 1 ½ tsp / 7 g salt, divided
- 4 boneless skinless chicken thighs, to total 1 ½ lbs / 680 g
- Small handful of fresh mint leaves, to garnish
- Lemon wedges, to garnish
Instructions
- CHOP: Preheat the oven to 450F and set out a rimmed baking sheet, no need to line it with parchment or foil. Chop the cauliflower into florets, cutting those in half or even quarters if they are especially large, so that you have evenly bite-sized pieces. Pick over the grapes and make sure none have parts of their stems left attached.
- SEASON: Use a teaspoon or so of the oil to grease the surface of the baking sheet, then pile on the chopped cauliflower and whole grapes. Drizzle the sheet pan with 2 tablespoons of the oil. Mix together the garlic, cilantro, ginger, turmeric and cinnamon in a small bowl until combined. Sprinkle the cauliflower and grapes with about half of the seasoning blend and 1 teaspoon of the salt. Toss or stir everything together until the cauliflower and grapes are evenly coated in the seasoning blend and oil. (I’ll admit, I usually wear gloves for this one, because turmeric stains everything!)
- ROAST: Place the sheet pan in the oven on the middle shelf and cook for 15 minutes. While the cauliflower and grapes are roasting, prep & marinate the chicken.
- MARINADE: Use kitchen shears to cut the chicken thighs in half through the middle, so that each thigh makes 2 even sized pieces. Trim off any large pieces of fat, skin or any odd bits of membrane that might still be attached. Combine the rest of the oil, the leftover seasoning blend and the remaining ½ teaspoon of salt in a bowl, then add the chicken and stir to coat evenly in the marinade.
- FINISH: Remove the sheet pan from the oven and use a spatula to flip and turn over the cauliflower florets. Nestle the marinated chicken in among the roasted cauliflower and grapes, then return the sheet pan to the oven and cook until the chicken is done and the edges of the cauliflower are just beginning to char, about 10 minutes. (No, it doesn’t sound like enough time, but remember that your chicken pieces are only 3 oz / 85 g a piece & going into a pretty hot oven, so they’ll cook up quicker than you think.)
- GARNISH: Roughly tear or chop the mint leaves and scatter them over the chicken, along with a squeeze of fresh lemon just before serving.
