Mediterranean Sheet-Pan Chicken Thighs with Cauliflower, Onion & Burst Tomatoes

A bright, cozy one-pan chicken dinner with Mediterranean energy: golden chicken thighs nestled over roasted cauliflower and tomatoes, finished with lemon and herbs for a fresh early-spring feel.

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Ingredients

Boneless Skinless Fresh Chicken Thighs 1 lb $4.49/lb
Cauliflower 1 head or about 1 lb $1.79/lb
Kroger® Fresh Grape Tomatoes 1 pack, 10 oz $2.49
Jumbo White Onions or Jumbo Yellow Onions 1 medium $0.99/lb
Fresh Organic Lemon 1 $0.99 each
Garlic 3 cloves $0.69 each
Simple Truth Organic® Oregano or Basil 1 pack, optional $2.49
Pantry staples: olive oil, salt, black pepper, paprika or chili flakes if desired as needed pantry

Instructions

Prep 1 lb boneless skinless fresh chicken thighs ($4.49/lb) by patting dry. Cut 1 cauliflower (about 1 lb at $1.79/lb) into florets, halve 1 medium onion ($0.99/lb) and slice into wedges, halve 1 pack Kroger® Fresh Grape Tomatoes (10 oz, $2.49), and mince 3 garlic cloves from 1 garlic bulb ($0.69 each). Zest and juice 1 fresh organic lemon ($0.99 each).
Heat the oven to 450°F. On a sheet pan, toss the 1 lb cauliflower florets and 1 medium onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 10 minutes to get a head start on browning.
Meanwhile season the 1 lb chicken thighs with 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon lemon zest, and 1/2 teaspoon dried or chopped fresh oregano if using from the $2.49 herb pack. Add a pinch of paprika or chili flakes if you like.
After the vegetables have roasted 10 minutes, pull out the pan and scatter on the halved 10 oz grape tomatoes and the minced 3 garlic cloves. Nestle the seasoned 1 lb chicken thighs on top. Drizzle everything with 1 tablespoon olive oil and 1 tablespoon lemon juice from the 1 fresh organic lemon.
Return the pan to the 450°F oven and roast for 15 to 18 minutes, until the chicken is cooked through and lightly browned and the cauliflower is tender with caramelized edges.
If you want deeper color, switch the oven to broil for 1 to 2 minutes at the end, watching closely.
Rest the pan 3 minutes. Taste the vegetables and finish with another 1 to 2 teaspoons lemon juice and a little more chopped oregano or basil if using.
Serve the roasted 1 lb chicken thighs over the cauliflower, onions, and burst tomatoes, spooning over all the pan juices.
Wine note: Sauvignon Blanc is the best first call, with Pinot Noir as a softer red option if you want something more flexible at the table.

Cook time: 35 minutes

Estimated cost: $13-17

Health notes: About 500-610 calories per serving. Good protein, lots of fiber and vitamin C from cauliflower and tomatoes, and naturally lower in refined carbs. Skinless thighs keep it satisfying without being too heavy.

Drink pairing: Sauvignon Blanc is the cleanest match here, highlighting lemon, herbs, and roasted vegetables. If you prefer red, a light Pinot Noir also works thanks to the chicken thighs’ richness and the roasted tomato notes.

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