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roasted lemon rosemary chicken and cauliflower on a sheet pan

Roasted Lemon Rosemary Chicken with Cauliflower

Course: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Lisa Marie Todd


  • 1/4 cup olive oil
  • 2 lemons -1 thinly sliced and 1 juiced
  • 1 tablespoon fresh rosemary chopped
  • 3 garlic cloves minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon paprika
  • 1 large head or 2 medium heads of cauliflower cut into small florets
  • 8 chicken thighs


  1. Preheat the oven to 425 degrees. Line a sheet pan with a sheet of parchment paper.
  2. In a large bowl, add olive oil, the juice of 1 lemon, rosemary, garlic, salt, pepper and paprika. Stir well.
  3. Add cauliflower to the bowl and lightly toss with marinade. Add chicken thighs to the bowl then gently toss all of the ingredients together.
  4. 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.
  5. 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.
  6. Allow chicken to rest for 5 minutes before serving.