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Sheet-Pan Chicken, Potatoes and Cauliflower

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 4
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There’s nothing that says that a thrown-together dinner can’t be impressive—you just need the right recipe. This simple meal is made up of easily accessible ingredients—chicken, potatoes, cauliflower and spinach—but with the right seasoning and the right method, the flavors go far beyond basic. Roasting on a sheet pan brings out deeper flavors and adds nice caramelization to chicken and veggies alike. As a bonus, it’s an easily adaptable meal that can flex to fit the ingredients you have on hand. And after all is said and done, you only have one pan to clean up—even better!
By Betty Crocker Kitchens
Updated Nov 9, 2018
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Ingredients

  • 4 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb small new potatoes, quartered
  • 1/2 lb cauliflower florets, cut in bite-size pieces
  • 4 boneless skinless chicken breasts (6 to 7 oz each)
  • 4 cups fresh baby spinach
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon chopped fresh thyme leaves

Steps

  • 1
    Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • 2
    In large bowl, mix 2 tablespoons of the melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and cauliflower; toss to coat. Place cauliflower and potatoes (skin sides down) in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • 3
    In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and cauliflower are browned and very tender.
  • 4
    Add spinach to pan. Roast 1 to 2 minutes longer or until spinach wilts slightly. Top with remaining herbs.

Tips from the Betty Crocker Kitchens

  • tip 1
    Save prep time by purchasing bagged precut cauliflower florets.
  • tip 2
    Vegetables should be about the same size to cook evenly. Cut potatoes in sixths if large; halve or don’t cut at all if small.

Nutrition

420 Calories, 18g Total Fat, 43g Protein, 24g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
9g
45%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
680mg
28%
Potassium
1150mg
33%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
2g
Protein
43g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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