This is the perfect weeknight meal! Bone-in chicken is roasted with cauliflower and topped with a salty and tangy olive dressing.
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Sheetpan Roasted Chicken and Cauliflower with Olive Dressing
When you need something fast, delicious, and easy for dinner what’s your go-to meal? I love convenience on my busiest nights, so sheet pan meals are pretty standard! The beauty of a sheet pan meal is that you can combine just about any combination of protein and vegetables to roast on a sheet pan which will be the building blocks for a great meal.
This Sheetpan Roasted Chicken and Cauliflower with Olive Dressing is absolutely mouthwatering! Boneless chicken is anything but boring when combined with cauliflower, feta cheese, fresh herbs, and a tangy and addictive olive dressing. Read on to learn more about this simple supper!
How To Make Sheetpan Roasted Chicken and Cauliflower
This recipe has been just slightly revised from one of the biggest food bloggers out there: Half Baked Harvest. Her recipe includes potatoes and a handful of additional ingredients, but the concept is very similar! I like using cauliflower since we try to keep things lower carb in my house (my husband is diabetic). But the combination of the roasted chicken and cauliflower topped with feta cheese, fresh herbs, and that olive dressing is just divine!
Here’s how to make it:
- Preheat oven to 425 degrees.
- Drizzle cauliflower florets with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to combine. Add lemon slices and transfer to the oven. Roast for 15 minutes.
- Meanwhile, prep the chicken. Whisk 3 tablespoons olive oil, shallot, garlic, oregano, salt, and pepper. Whisk to combine. Add chicken and toss to combine.
- Remove cauliflower from oven. Nestle chicken between the cauliflower and add sliced onion. Return to the oven for an additional 20 minutes or until the chicken is completely cooked through.
- Meanwhile, make the olive dressing. In a medium bowl combine olive oil, vinegar, pepperoncini, and olives.
- Once the chicken is cooked through, remove half of the lemon slices from the sheet pan. Remove any seeds and chop the charred lemon. Add to the dressing.
- Transfer chicken and cauliflower to a platter, and top with feta, olive dressing, and dill.
Ways To Make This Sheetpan Meal Your Own
As I originally mentioned in this article, sheet pan meals truly can be anything you want! Here are a few combinations that could be delicious topped with feta cheese, herbs, and the olive dressing:
- Shrimp, onions, and fennel
- Turkey tenderloin with spaghetti squash
- Flank steak (that’s been seared first), along with sweet potato wedges
- Salmon with shallots, zucchini, and baby potatoes
What To Serve Alongside This Dish
This delicious meal only needs a few additions to round it out. Here’s what I suggest serving with it:
- Sliced baguette with garlic butter
- Lightly mixed greens
- A crisp white wine, like Sauvignon Blanc
Tools To Make Sheetpan Roasted Chicken and Cauliflower with Olive Dressing
- Sheetpan: I love that this one includes a fitted (and removable) cooling rack. This is perfect for cooking bacon in the oven or baking panko crusted chicken or fish!
- Cutting Board: This 3 pack of well-crafted wooden cutting boards offers variety and versatility.
- Chef’s Knife: This is my go-to knife for most kitchen tasks.
- Mixing Bowl: I like this set which includes a variety of sizes. I use these constantly!
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Sheetpan Roasted Chicken and Cauliflower with Olive Dressing
Ingredients
- 1 head cauliflower, florets separated
- 2 lemons, sliced
- 5 Tbsp olive oil, divided
- 1/2 tsp Salt
- 1/8 tsp freshly cracked pepper
- 2 lbs boneless skinless chicken (a mix of breast and thigh)
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 Tbsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 yellow onion, sliced
- 1/4 cup feta cheese, crumbled
- 1/2 cup chopped fresh dill
For the olive dressing:
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 2 pepperoncini, stem removed and chopped
- 1/2 cup mixed olives, pitted and chopped
Instructions
- Preheat oven to 425 degrees.
- Drizzle cauliflower florets with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to combine. Add lemon slices and transfer to the oven. Roast for 15 minutes.
- Meanwhile, prep the chicken. Whisk 3 tablespoons olive oil, shallot, garlic, oregano, salt, and pepper. Whisk to combine. Add chicken and toss to combine.
- Remove cauliflower from oven. Nestle chicken between the cauliflower and add sliced onion. Return to the oven for an additional 20 minutes or until the chicken is completely cooked through.
- Meanwhile, make the olive dressing. In a medium bowl combine olive oil, vinegar, pepperoncini, and olives.
- Once the chicken is cooked through, remove half of the lemon slices from the sheet pan. Remove any seeds and chop the charred lemon. Add to the dressing.
- Transfer chicken and cauliflower to a platter, and top with feta, olive dressing, and dill.
Just wondering about the pepperoncini in the dressing – do you use the jar pickled ones or fresh?
I made this tonight. It was absolutely delicious! Thank you for the recipe. Will be making this again.
Cathy, I’m thrilled to hear this! Thank you for sharing! 🙂
Great question Julie! I used the pickled jarred variety 🙂