# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs, approximately 1.1 lb
→ Vegetables
02 - 1 medium head cauliflower, cut into florets, approximately 1.3 lb
03 - 1 medium red onion, sliced
→ Marinade and Seasonings
04 - 3 tablespoons olive oil
05 - 2 teaspoons smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon ground black pepper
09 - 1 1/2 teaspoons kosher salt
10 - 1/4 teaspoon chili flakes, optional for added heat
→ For Serving
11 - 2 cups cooked basmati or jasmine rice
12 - 2 tablespoons chopped fresh parsley or cilantro
13 - Lemon wedges
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for effortless cleanup.
02 - In a large mixing bowl, whisk together olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, and chili flakes until fully combined.
03 - Add chicken thighs to the marinade mixture and toss thoroughly to coat all surfaces evenly. Set coated chicken aside on a clean plate.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well to ensure even coating throughout.
05 - Spread seasoned cauliflower and red onions evenly across the prepared baking sheet. Nestle chicken thighs among the vegetables.
06 - Place sheet pan in preheated oven and roast for 25 to 30 minutes until chicken reaches internal temperature of 165°F and cauliflower is golden and tender.
07 - While sheet pan roasts, cook basmati or jasmine rice according to package directions if not already prepared.
08 - Divide cooked rice among serving plates. Top each portion with roasted chicken and vegetables. Garnish with fresh parsley or cilantro and a squeeze of lemon juice.
