# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken thighs (about 1.1 lb)
→ Vegetables
02 - 1 medium head cauliflower, cut into florets (about 1.3 lb)
03 - 1 medium red onion, sliced
→ Marinade & Seasonings
04 - 3 tbsp olive oil
05 - 2 tsp smoked paprika
06 - 1 tsp ground cumin
07 - 1 tsp garlic powder
08 - 1/2 tsp ground black pepper
09 - 1 1/2 tsp kosher salt
10 - 1/4 tsp chili flakes (optional)
→ For Serving
11 - 2 cups cooked basmati or jasmine rice
12 - 2 tbsp chopped fresh parsley or cilantro
13 - Lemon wedges
# Directions:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and chili flakes until well combined.
03 - Add chicken thighs to the bowl and toss to coat evenly with the spice mixture. Remove and set aside.
04 - Add cauliflower florets and sliced red onion to the remaining marinade in the bowl. Toss well to coat all pieces evenly.
05 - Spread the cauliflower and red onions evenly on the prepared sheet pan. Nestle the chicken thighs among the vegetables in a single layer.
06 - Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the cauliflower is golden brown and tender.
07 - While the chicken and vegetables roast, prepare the rice according to package instructions if not already cooked.
08 - Divide rice among serving plates. Top with roasted chicken and vegetables. Garnish with chopped fresh parsley or cilantro and serve with lemon wedges on the side.
