Description
This impressive sheet pan chicken made with juicy bone-in chicken breast, lemony potatoes, and roasted cauliflower is a guaranteed crowd pleaser. Paired with quick pickled onions and yogurt sauce, this vibrant (and filling!) Mediterranean-inspired main checks all the boxes. Major flavor, plenty of protein, veg, and healthy fats! (Plan ahead because the chicken marinates for 6 hours.)
Ingredients
- 4 bone-in, skin-on chicken breasts (also known as "split chicken breasts"), about 2 lb
- 1/4 cup + 2 tbsp extra virgin olive oil, divided
- 1/4 cup fresh lemon juice*
- 1 tsp Djion mustard
- 3 large cloves garlic, minced
- 2 tbsp dried oregano (yes, tablespoons!)
- 2 tsp coarse kosher salt, divided
- 1/2 large head cauliflower, chopped into florets (about 4 cups)
- 1 1/2 lb Yukon gold potatoes, diced
- 1/2 lemon, thinly sliced
- 1/4 cup chopped fresh parsley
- Greek Yogurt Tahini Sauce, for serving
Quick pickled onions:
- 1/2 red onion, sliced as thinly as possible
- 2 tbsp red wine vinegar
- 3/4 tsp kosher salt
- 1 1/2 tsp sumac (omit if you don't have!)
Instructions
- Whisk 1/4 cup olive oil, lemon juice, Dijon, garlic, oregano, 1 1/4 tsp kosher salt, and several grind of black pepper in a large mixing bowl.
- Add chicken and toss well to coat. I like to use a small knife or fork to make a few tiny holes in each skin for the marinade to get deeper (you can also try to get marinade under skin). Cover and marinate in the fridge for at least 6 hours or overnight.
- Make quick pickled onions by placing onions, vinegar, salt, and sumac in a medium bowl. Mix to combine and let sit out to soften. (Refrigerate if longer than an hour.)
- Once chicken is marinated, preheat oven to 425F and place cauliflower and potatoes directly on an extra large sheet pan. Drizzle with remaining 2 tbsp olive oil, 3/4 tsp kosher salt, and a good pinch of pepper. Toss well to combine. Scatter lemon slices on top.
- Nestle in marinated chicken. Bake for 35-45 minutes, or until internal temperature reaches 165F.
- While chicken cooks, make yogurt sauce per the recipe.
- Garnish cooked chicken with fresh parsley. Serve with pickled onions and plenty of yogurt sauce!
Notes
*You'll need 2 large, whole lemons for this recipe. You'll use ~1 1/2 for the juice and you'll slice and bake the remaining half.
Chicken: If you use boneless, skinless chicken breast here rather than bone-in, they'll cook way faster. So you'll need to cook the cauliflower, potatoes, and lemons for about 15 minutes and then add the chicken in the last 25 minutes of cooking.
You can also use chicken thighs. For bone-in, skin-on thighs, you can make as written. For boneless skinless thighs, add them in the last 20 minutes of cooking.
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