sheet pan chicken with cauliflower + herby yogurt (gf + df)

October 20, 2021

sheet pan chicken with cauliflower + herby yogurt (gf + df)

serves 4

This Mediterranean inspired recipe is meant to be a hearty, balanced, and delicious weeknight meal that comes together in under an hour. Cauliflower is such a versatile vegetable and the perfect partner to earthy spices like oregano and paprika. There’s minimal clean-up and a hands-off vibe – thank you sheet pan! If you’re really crunched for time, prep the veg and marinate the chicken the night before.


1 head cauliflower

1 medium red onion

5-6 chicken thighs (1.5 pounds)

3 tbsp olive oil, divided

½ tsp paprika

1 tsp oregano, divided

kosher salt


1 lemon

2 garlic cloves

1/8 tsp of chili powder (optional)

a handful of parsley

½ cup yogurt (coconut or dairy)


Step 1:  Preheat oven to 425°F

Step 2:  Cut cauliflower it into small florets and the onion into thick chunks (see picture). Add to a sheet pan and drizzle with 2 tbsp olive oil, paprika, ½ tsp oregano, ½ tsp salt, and a large pinch of pepper. Use your hands to mix everything together. Pop in the oven for 15 minutes.

Step 3:  Meanwhile, prep chicken: In a medium size bowl, add 1 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, ½ tsp oregano, chili powder (optional), a large pinch of pepper, and 1 tsp salt. Give it a stir and then add the chicken thighs, tossing them in the marinade. Set aside. For the herby yogurt: in a small bowl, add the yogurt, 1 tbsp chopped parsley, 1 tsp lemon juice, a big pinch of salt, and a little pepper. Taste and adjust. Keep chilled.

Step 4: At 15 minutes, take out the cauliflower and give the vegetables a turn. Add in the chicken thighs, making space between the vegetables, and drizzle any leftover marinade onto the chicken. Put the sheet pan back into oven for about 20 minutes. It’s done when the chicken is cooked through, and the cauliflower has caramelized brown bits.

Step 5: Top everything with chopped parsley, a squeeze of lemon, and some cracks of pepper. Serve with herby yogurt, field greens and/or pita. I like cassava flour tortillas. If you want some heat, add some spicy pickled peppers. Enjoy!

Leave a comment or question, or just say hi below! I’d love to hear from you. Also, you can share the recipe by using any of the little social buttons: facebook, instagram, twitter, or pinterest – whatever’s your jam. 🙂

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