Sheet Pan Chicken with Roasted Vegetables and Kale
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. 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.
  3. Spread chicken and vegetable mixture out on the parchment lined sheet pan and place in a preheated oven.
  4. 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.
  5. 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.
  6. 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.
  7. Put chicken on the side of the sheet pan and stir the vegetables and kale to combine well.
  8. Serve vegetables and chicken topped with a squeeze of lemon and chopped fresh parsley (both optional).