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Ingredients
- 1 small cauliflower , cut into 1 inch florets
- 2 medium carrots , cut into thick matchsticks
- 1/3 cup avocado oil or olive oil
- 1 tbsp red wine vinegar
- 3 cloves garlic , minced
- 1 1/2 tsp sea salt
- 1 tsp dried thyme
- 2 tsp smoked paprika
- dash of black pepper
- 1.5-2 lbs chicken thighs, drumsticks, or halved chicken breasts (skin on, bone in)
- 3-4 cups chopped kale
- 1 tbsp olive oil
- generous pinch of sea salt
- chopped fresh parsley (optional)
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a very large bowl or glass baking dish combine cauliflower, carrots, avocado or olive oil, red wine vinegar, garlic, sea salt, thyme, smoked paprika, and pepper and toss to coat all vegetables. Add chicken pieces to the bowl and toss well to coat everything.
- Spread chicken and vegetable mixture out on the parchment lined sheet pan and place in a preheated oven.
- While the chicken and vegetables are roasting, add chopped kale to a medium bowl and toss well with 1 tablespoon olive or avocado oil and a pinch of sea salt. Set this aside.
- After the chicken has roasted for about 35 minutes, remove the pan from the oven and push the chicken and vegetables to one side of the pan, making room for the kale.
- Add kale to the other side of the pan, then return the pan to the oven for 5 minutes or until the kale is wilted. Then remove the pan from the oven.
- Put chicken on the side of the sheet pan and stir the vegetables and kale to combine well.
- Serve vegetables and chicken topped with a squeeze of lemon and chopped fresh parsley (both optional).
Can you substitute w spinach?
You sure can, Pamela! 🙂
I just made it! Looks great! I subbed zucchini
for carrots because that’s all I had.
What a yummy substitution, Diane! 🙂
This was delicious. We substituted spinach for kale only because my kids don’t love kale. But two 43 yr olds, one 9 yr old and a 6 yr old really liked it.
Love hearing how you and your whole family enjoyed this recipe, Holly! Spinach is a great substitution too. 🙂
My husband and 3 kids loved it, I used spinach instead of kale, yummy ?
So glad you and your family like this recipe, Vanessa!
Can you use boneless, skinless chicken breasts?
Hi Joan! You sure can, though boneless/skinless chicken tends to cook faster than bone-in chicken. And because the chicken does not have skin on it, it may be more prone to drying out. You may want to play with the cooking time on this recipe! Our team has not tried this with boneless/skinless chicken, so please let us know how it goes if you try it!
Thanks for the reply!
You’re welcome, Joan! 🙂
I use boneless/ skinless chicken too. It seems to lessen drying out chicken if you can brine the breasts in salt water in the fridge for about 30 minutes?
Good to know – thanks!
Going to sub brussel sprouts for kale, letting them roast the entire time. I’ll let you know how it works out!
Yay! Looking forward to hearing how it goes!
I’m making this with butternut squash, asparagus and beets. I’m sure it will taste yummy. It was good.
Sounds very yummy, Mary! So glad you liked it! 🙂
I am vegetarian and will try to make this just without chicken while lessening the oil and spices. I have Swiss chard and want to try it instead of kale.
What a great idea, Daisy! Looking forward to hearing how it goes. 🙂
Caitln, it came out great! thanks.
Yay! Glad to hear that, Daisy!
Wow, another winner! This was so good and really easy (it was hard to save some of the vegetables for leftovers because we couldn’t stop eating them!). My husband has UC so we both are really enjoying the recipes so far.
Love hearing how you and your husband enjoyed this recipe, Jessica. 🙂
I am new to the sisterhood and this is the first recipe I have tried – all I can say is AMAZING! everyone loved it including the non-veggie eaters!
We are so happy to hear how you all liked this recipe, Annette! 🙂 We’re excited to hear how you enjoy other recipes, too.