Sheet-Pan Lemon and Cumin Roasted Chicken With Cauliflower and Spinach
Ingredients
- 2 chicken leg quarters (or 4 bone-in, skin-on chicken thighs)
- 1 head of cauliflower, cut into 1-inch florets (about 3 1/2 cups)
- 1 medium yellow onion, 1/2-inch sliced
- 1 1/2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 3/4 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp freshly ground black pepper
- 1 lemon, halved
- 1 1/2 packed cups baby spinach
- 3 ounces feta cheese, crumbled
- 2 tbsp finely chopped parsley
Instructions
- Position a rack near the top of the oven. Preheat the oven to 425 degrees F.
- Place the chicken, cauliflower florets, and onion on a large rimmed baking sheet. Drizzle with olive oil, then sprinkle with salt, cumin, turmeric, and pepper. Toss to coat everything evenly, then spread out in an even layer, so that no cauliflower or onion is under the chicken. Place the lemons cut-side up anywhere on the baking sheet.
- Place in the oven and bake for 25 minutes. Give the cauliflower and onion a stir to allow them to absorb the chicken fat, and return to the oven to cook for an additional 20 minutes. If your chicken skin isn’t golden brown and crispy, broil it for 2 to 3 minutes, watching it closely the entire time to make sure it doesn’t burn.
- Working quickly while the baking sheet is hot, transfer the chicken to two plates. Squeeze the lemon juice over the cauliflower and toss in the spinach to wilt it. It helps to use tongs to do this. It won’t wilt entirely, but it will look soft when it’s ready.
- Divide the cauliflower and spinach mixture between the two plates, top with feta and parsley, and enjoy immediately.
Notes
Want to use chicken breasts? Cook the cauliflower on its own for 15 minutes, then add the chicken. It needs much less time to cook and will dry out more easily.
If you want to swap in a heartier green such as kale or Swiss chard for the spinach, toss it with the cauliflower, then place the baking sheet back into the oven (turned off, but still hot) for a few minutes. It’ll need that extra heat to get nice and tender.
Make it Mexican! Use 1 tablespoon of taco seasoning instead of cumin, turmeric, and black pepper; cilantro instead of parsley; and lime instead of lemon. Throw some avocado on top and serve with hot sauce. Olé!