Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots Recipe

Name: Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots Recipe
Total time: 80 min
Ingredients: 1 1/2 tablespoons honey; 1 1/2 teaspoons smoked paprika; 3/4 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 4 tablespoons olive oil, divided; 2 teaspoons kosher salt, divided; 4 (10-oz.) bone-in, skin-on chicken breasts; 1 medium (2-lb.) head cauliflower, cut into 1-inch florets; 6 medium carrots, peeled and cut into 2-inch pieces; 1 medium-size red onion, cut into 1⁄2-inch wedges; 2 cups red seedless grapes; 2 lemons, quartered; 1 tablespoon fresh lemon juice (from 1 lemon); 1 tablespoon cornstarch; 1 3/4 cups chicken stock, divided; 3 tablespoons unsalted butter; 1/4 cup chopped fresh flat-leaf parsley, divided; 1 cup uncooked couscous; 1/4 cup toasted almond slices

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There's nothing quite as satisfying as a sheet pan supper that's high on flavor and low on cleanup. This tangy sheet pan chicken supper gets a little kick from cayenne pepper that's balanced in the sauce with caramelized grapes. Roasted cauliflower and carrots offer a savory touch to the dinner, while couscous makes it hearty and healthy. Since the chicken is bone-in, it takes a little longer to roast than thin filets; but the amount of flavor in the end is more than worth it! The seedless grapes are definitely the secret ingredient in this dish. They melt and caramelize while roasting, adding a subtle hint of sweetness to the sauce.

By

Karen Schroeder-Rankin

Published on December 19, 2017

Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots — Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Active Time:

30 mins

Total Time:

1 hrs 20 mins

Yield:

4 serves

Ingredients

1 1/2 tablespoons honey
1 1/2 teaspoons smoked paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
4 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
4 (10-oz.) bone-in, skin-on chicken breasts
1 medium (2-lb.) head cauliflower, cut into 1-inch florets
6 medium carrots, peeled and cut into 2-inch pieces
1 medium-size red onion, cut into 1⁄2-inch wedges
2 cups red seedless grapes
2 lemons, quartered
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon cornstarch
1 3/4 cups chicken stock, divided
3 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley, divided
1 cup uncooked couscous
1/4 cup toasted almond slices

Directions

Preheat oven to 475°F. Whisk together first 4 ingredients, 3 tablespoons of the oil, and 1 3⁄4 teaspoons of the salt in a large bowl. Add chicken, cauliflower, carrots, red onion, grapes, and lemon wedges; toss to coat. Spread mixture on a large rimmed baking sheet in a single layer. Place chicken pieces on top, skin side up. Roast in preheated oven until vegetables are tender and a thermometer inserted in center of chicken registers 165°F, 35 to 40 minutes.
Transfer vegetables and chicken to a platter; tent with aluminum foil. Scrape any juices and browned bits from baking sheet into a small saucepan over high. Whisk in lemon juice, cornstarch, and 1⁄4 cup of the stock. Bring to a boil, whisking constantly, until thickened, 2 minutes. Remove from heat; add butter and 2 tablespoons of the parsley. Whisk until butter melts.
Bring remaining 1 1⁄2 cups stock, 1 tablespoon oil, and 1⁄4 teaspoon salt to a boil in a medium saucepan over medium-high. Add couscous; stir and cover. Remove from heat; let stand 5 minutes. Fluff couscous with a fork. Divide couscous, chicken, and vegetables among 4 serving plates. Top with sauce, almonds, and remaining 2 tablespoons parsley.