Sheet pan chicken gets dinner on with only 10 ingredients

I began my late-afternoon thinking about what to do with a large head of organic cauliflower (it had been on sale) and a package of boneless, skinless organic chicken thighs.

Wanting to do something different, I headed to the internet to look for a way to cook them both together. I found a recipe at mashupmom.com and I decided to use it as a very loose guide to get dinner done quickly, but with a new twist.

The recipe’s ingredient list was short — 10 ingredients, including salt and pepper. The seasoning looked appealing, too, and included an Italian herb blend (oregano, basil, thyme, rosemary and marjoram) that I already had from Chicago’s The Spice House. The recipe also called for smoked paprika, which I always have.

My sweetie, Nan, is not a fan of smoked paprika, so I used half (1 teaspoon instead of 2) and omitted the cayenne. I can always boost the heat of any dish when served by using bottled hot sauce (currently Tabasco’s brand of Sriracha).

First, I chopped up a small onion and finely chopped a large garlic clove. I added olive oil to a skillet and, when the oil was hot, sautéed the onion for two minutes, and then I added the spice mixture (kosher salt, Italian herb blend, black pepper and smoked paprika) to the onions and sautéed for another two minutes. Finally, in went the garlic, and as soon as the garlic aroma became obvious, I removed the pan from the heat.

I divided the onion and seasoning mix in half and added that to a large bowl, and then added the cauliflower florets. It took a little bit of stirring and folding, but I got the cauliflower coated with the seasoning. I spread the cauliflower on a heavy sheet pan, and into my oven they went.

I added the remaining seasoning mix to the same mixing bowl and added the chicken, stirring to coat. After 10 minutes, I removed the cauliflower pan from the oven, distributed the chicken pieces evenly, and returned the pan to the oven for 20 minutes.

Our house started to smell so good that Nan wandered into the kitchen to see what was cooking. She suggested serving my sheet pan dinner with a green salad on the side and began getting that ready.

After 20 minutes, I removed the pan from the oven and, using a digital thermometer, checked to make sure the chicken was done. It was.

Thanks to the paprika, the cauliflower was nicely browned, bumping the flavor up a notch.

Granted, since the cauliflower and chicken were brown, it wasn’t the nicest looking on a plate. However, the amazing flavor and tenderness of both the chicken and cauliflower made up for whatever it lacked visually.

One thing I learned is to make sure the florets are good-sized since some of the smaller pieces of cauliflower were overcooked.

Give it a try.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.

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Sheet Pan Chicken with Cauliflower

1 teaspoon smoked paprika

2 teaspoons Italian seasoning

1 teaspoon kosher salt

½ teaspoon black pepper, or to taste

3 tablespoons good-quality olive oil, divided

1½ pounds boneless, skinless chicken thighs, cut into chunks

1 large head cauliflower, leaves trimmed

1 medium onion, peeled, trimmed and chopped

1 large garlic clove, peeled and finely chopped

½ cup shredded Parmesan cheese

Place the oven rack in the center position and heat to 425°F.

In a small mixing bowl, stir the smoked paprika, Italian seasoning, pepper and salt together. Set aside.

Add 2 tablespoons of the oil to a medium sauté pan and place over medium-high heat. When the oil shimmers, add the onions and sauté for 2 minutes or until soft. Add the garlic and sauté for 1 minute or until fragrant. Add the spice mixture and sauté for 2 minutes. Remove the pan from the heat and let cool.

While the spice mixture cools, cut the florets from the cauliflower, and then cut the larger florets in half. Divide the cooled onion and spice mixture in half and add to a large mixing bowl. Add the florets to the bowl and toss until evenly coated. Evenly distribute the florets (cut sides down) on a sheet pan and roast for 10 minutes.

While the cauliflower roasts, add the chicken to the same bowl used for the cauliflower; toss with 1 tablespoon olive oil and the rest of the spice mixture to coat.

After 10 minutes, remove the sheet pan from the oven, add the seasoned chicken to the pan and spread the chicken out so it’s in a single layer. Return the pan to the oven and roast for 20 minutes, stirring halfway through, until the chicken reaches 165°F. Serve immediately, dusting the cauliflower with the Parmesan cheese.

Makes 4 servings.

Nutrition values per serving: 363 calories (41.7% from fat), 16.8 g fat (4.5 g saturated fat), 12.5 g carbohydrates (7.9 net carbs), 4.6 g sugars (no added sugar), 4.6 g fiber, 41 g protein, 148 mg cholesterol, 660 mg sodium.

— Adapted from a recipe by Rachel Singer at mashupmom.com.