Sheet-Pan Chicken, Potatoes and Cauliflower
Updated Nov 9, 2018
There’s nothing that says that a thrown-together dinner can’t be impressive—you just need the right recipe. This simple meal is made up of easily accessible ingredients—chicken, potatoes, cauliflower and spinach—but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it’s an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up—even better!
Sheet-Pan Chicken, Potatoes and Cauliflower
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 4
- Ingredients 9
Ingredients
- 4 tablespoons butter, melted
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb small new potatoes, quartered
- 1/2 lb cauliflower florets, cut in bite-size pieces
- 4 boneless skinless chicken breasts (6 to 7 oz each)
- 4 cups fresh baby spinach
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon chopped fresh thyme leaves
Instructions
-
Step1Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
-
Step2In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
-
Step3In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
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Step4Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.
Nutrition
420
Calories
18g
Total Fat
43g
Protein
24g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 160
- Total Fat
- 18g
- 27%
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 1/2g
- Cholesterol
- 135mg
- 45%
- Sodium
- 680mg
- 28%
- Potassium
- 1150mg
- 33%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 2g
- Protein
- 43g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 40%
- 40%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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