Sheet Pan Chicken, Cauliflower and Carrots

I love sheet pan meals. They are just so easy to prepare and clean-up. I served this chicken, cauliflower, and carrot meal on a bed of baby spinach and arugula. The hot food wilts most of the greens and coats them with the thyme and lemon flavor from the juices. YUM!!



2lbs chicken (thighs or breast with skin and bones)

5 carrots sliced in rounds

1 head of cauliflower cut in large chunks (include the green leaves, they are delicious roasted)

2 tablespoons dried oregano

2 inches of fresh turmeric either grated or chopped (optional)

Drizzle of olive oil

Salt and pepper

4 large handfuls of baby arugula, spinach or kale leaves washed and dried to serve



Preheat the oven to 350 degrees and line a baking sheet with parchment paper for quick clean up.

Place the chicken, vegetables, and turmeric on the tray in a single layer. You may need two trays.

Drizzle a little olive oil over the chicken and vegetables. Sprinkle the chicken with oregano. Season the sheet pan with salt and pepper as desired.

Bake for 30-40 minutes depending on how thick the chicken is. Make sure chicken is cooked through and vegetables are soft to a fork.

Line a serving dish with the fresh greens and carefully place the baked chicken and vegetables on the greens. You can add some of the pan juice if desired. Serve and enjoy!