Roasted Sheet Pan Chicken with Shallots and GarlicPhoto Credit : Styled and photographed by Liz Neily
This roasted sheet pan chicken recipe calls for chicken thighs, cauliflower, shallots, and whole garlic bulbs that you trim and roast until caramelized. Serve the meal with a crispy baguette and smear those silky cloves on your bread. Heaven!
2 large heads garlic
3½ tablespoons olive oil, divided
1 large head cauliflower, cut into 2-inch pieces and florets
12 medium to large shallots, peeled and quartered
2 teaspoons fresh thyme leaves, divided
1½ teaspoons kosher salt, divided, plus more for sprinkling
¾ teaspoon freshly ground black pepper, divided
4 large (or 6 medium) skin-on, bone-in chicken thighs
½ teaspoon garlic powder
Fresh thyme sprigs, for garnish
Baguette, for serving
Preheat your oven to 425°F and set a rack to the middle position.
Trim the tops of the garlic heads just enough so that most of the bulbs are exposed, about ¼ inch. Set the bulbs on a piece of aluminum foil. Sprinkle with a pinch of salt and drizzle with ½ tablespoon olive oil. Wrap the garlic up with the foil, set on a large rimmed baking sheet, and transfer to the oven for 15 minutes.
Meanwhile, in a large bowl, toss the cauliflower and shallots with 2 tablespoons olive oil, 1 teaspoon thyme leaves, ¾ teaspoon kosher salt, and ½ teaspoon pepper.
When the garlic has cooked for 15 minutes, pull out the baking sheet and arrange the cauliflower mixture in a single layer on it. In the large bowl, toss the chicken with 1 tablespoon olive oil, 1 teaspoon thyme leaves, 3/4 teaspoon kosher salt, ¼ teaspoon pepper, and the garlic powder. Nestle the chicken thighs, skin side up, among the cauliflower and shallots and return the tray to the oven. Bake until the thighs are browned and crisp and the cauliflower is nicely browned, 25 to 35 minutes, depending on the size of the thighs. Garnish with thyme sprigs and serve, giving everyone a few garlic cloves to squeeze out and spread on slices of baguette.