Sheet pan chicken thighs & cauliflower
523cal, 43p, 9c, 33f (per meal)
1 tbsp (11g)
2 tbsp (30mL)
2 cup cherry tomatoes (298g)
1 head medium (5-6" dia.) (588g)
4 thigh(s) (680g)
1
Preheat the oven to 425°F (220°C). Season the chicken thighs with salt and pepper and place them on a baking sheet.
2
In a bowl, toss the cauliflower and tomatoes with the oil, Italian seasoning, and a pinch of salt and pepper. Arrange the vegetables around the chicken on the sheet pan.
3
Roast for 40-50 minutes, until the chicken is golden and fully cooked and the vegetables are tender and lightly browned. Serve.