This week I received an invitation to a Zoom seminar on how to prepare for Passover in five days. A nice thought. I hope that they make a recording of the seminar available after Passover. I may have time to watch it then. As we gear up for Passover, our preparations, including shopping, cleaning and cooking, become a full-time occupation. But now is not the time to neglect healthy eating habits. Sheet pan dinners were invented for this busy season.
Smoky Sheet Pan Chicken with Cauliflower
This recipe for Smoky Sheet Pan Chicken with Cauliflower by inspirational food blogger Deb Perelman, published in her second cookbook, Smitten Kitchen Every Day, is the perfect antidote to the “what am I going to make for supper” blues. Smoky, garlicy chicken, creamy potatoes and nutty cauliflower roasted in… well…schmaltz, if we’re being honest. Schmaltz is having a moment in the culinary world right now because of the umami flavor that it adds to cooking. Need I say more? Except perhaps that you can also make this dish on Passover. And I think that says it all.
Smoky Sheet Pan Chicken with Cauliflower
Roasted smoky, garlicy chicken, creamy potatoes and nutty cauliflower.
Ingredients
- For the chicken:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 4 cloves garlic, minced or grated with a microplane
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons kosher salt
- 2 pounds chicken thighs, drumsticks, or halved chicken breasts, all skin-on and bone-in (I used 8 chicken thighs)
- For the vegetables:
- 2 tablespoons olive oil, plus more for the pan
- 1 1/4 pounds Yukon Gold potatoes (about 4 medium)
- 1 3/4 pounds cauliflower (1 small or 1/2 very large head), frozen will also work
- 1/2 large red onion
- 1 red bell pepper, sliced in thin strips
- Kosher salt and freshly cracked black pepper (use liberally)
- 8 ounces sausage, cut into chunks (optional)
Instructions
Marinate the chicken:
Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
Assemble the chicken and vegetables:
Preheat the oven to 400 degrees F. and line a large sheet pan with foil and coat with 1 tablespoon olive oil.
Peel the potatoes and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into 8 thin wedges. Slice the red pepper into thin strips. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil and plenty of salt and pepper. Scatter the sliced sausage over the vegetables, if using.
Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
Bake for 1 hour until the chicken and vegetables are cooked through.
Notes
The vegetables and chicken can be prepared the night before and stored in separate containers or resealable bags in the refrigerator for a super speedy meal prep. Please be aware that customs vary as to what is permissible to eat on Passover. According to the OU Passover website: Pereg smoked paprika, OU-P, is Kosher for Passover ONLY when bearing special certification.
8 Comments
Shaindy Fischer
March 24, 2022 at 11:25 amCan’t wait to try this. Thank you.
Rose-Ellen Leventhal
March 24, 2022 at 12:58 pmphoto of the smoky chicken is making my mouth water—it’s before 9 am
Reva Juni
March 24, 2022 at 6:56 pmI love how you express your concern for your followers by adding pertinent information, making it so much easier to prepare the recipe and enjoy the delicious dishes.
Nanette
March 31, 2022 at 2:06 amThank you Reva!
Esty
March 30, 2022 at 9:38 pmMade this for supper the other night! Quick, easy, had all the ingredients, and had something for everyone. What could be better? 😋
Nanette
March 31, 2022 at 2:05 amThank you Esty!! I’m so glad you enjoyed!!!
Gail Copeland
March 17, 2023 at 12:27 amI made this last year for my seder, and I’ll be making it again this year … this is so much easier than using multiple pots & pans!
Nanette
March 17, 2023 at 12:43 amI agree! The flavors are very contemporary and sheet pan dinners are such a pleasure to prepare and just as important, clean up. Glad that you enjoyed the recipe. Best regards, Nanette