One-Pan Roasted Chicken with Potatoes and Cauliflower
A complete dinner that roasts together on a single sheet pan, featuring tender chicken breasts alongside golden potatoes and cauliflower. The vegetables get a head start in the oven before the chicken joins them, ensuring everything finishes perfectly cooked at the same time. Fresh spinach wilts in the final minutes, while herbs add a bright finish to this satisfying family meal that minimizes cleanup.
Ingredients
- 4 tablespoons butter, melted
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 lb small new potatoes, quarteredbaby Yukon1:1none
similar texture and cook time
- ½ 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 fresh parsley leaves, chopped
- 1 teaspoon fresh thyme leaves, chopped
Instructions
- 1
Heat oven to 425°F and spray 18x13-inch rimmed sheet pan with cooking spray
- 2
Mix 2 tablespoons melted butter with 1/4 teaspoon salt and 1/4 teaspoon pepper in large bowl
- 3
Add potatoes and cauliflower to butter mixture and toss to coat
- 4
Place cauliflower and potatoes skin sides down in single layer on pan
- 5
Roast 16 to 18 minutes or until just tender when pierced with knife, then remove from oven and stir
- 6
Mix remaining 2 tablespoons melted butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in same bowl
- 7
Add chicken to butter mixture and toss to coat
- 8
Arrange chicken in single layer on pan next to vegetables
- 9
Roast 20 to 25 minutes longer or until chicken reaches at least 165°F and vegetables are browned and very tender
- 10
Add spinach to pan and roast 1 to 2 minutes longer until spinach wilts slightly
- 11
Top with chopped parsley and thyme before serving
Tips
Cut potatoes and cauliflower into similar-sized pieces to ensure even cooking and browning.
Let chicken rest at room temperature for 15 minutes before cooking for more even results.
Use a meat thermometer to check that chicken reaches 165°F in the thickest part.
Good to Know
Refrigerate leftovers up to 3 days in airtight container.
Can prep vegetables and season chicken up to 4 hours ahead; store covered in refrigerator.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Don't overcrowd the pan or vegetables won't brown properly.
Don't skip the vegetable head start or they'll be undercooked when chicken is done.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and cook time
FAQ
Can I use frozen vegetables?
Yes, but thaw and pat dry first, and they may need a few extra minutes to cook and brown properly.
What if my chicken pieces are different sizes?
Pound thicker pieces to even thickness or use a thermometer to check each piece individually for doneness.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 350°F oven until warmed through.