-
Preheat the oven to 425 degrees. Line a sheet pan with a sheet of parchment paper.
-
In a large bowl, add olive oil, the juice of 1 lemon, rosemary, garlic, salt, pepper and paprika. Stir well.
-
Add cauliflower to the bowl and lightly toss with marinade. Add chicken thighs to the bowl then gently toss all of the ingredients together.
-
Transfer ingredients to the lined sheet pan making sure the chicken thighs are arranged skin side up. Evenly distribute the lemon slices around the chicken and cauliflower.
-
Roast chicken for about 35 minutes until chicken skin is golden brown. Use an instant-read thermometer to check if the chicken is done. Insert the thermometer into the thickest part of the thigh. It should register 170 degrees.
-
Allow chicken to rest for 5 minutes before serving.