Sheet-Pan Chicken & Cheesy Cauliflower Gratin Recipe on Food52 (2024)

This ultra-cozy, ultra-satisfying dinner proves that roast chicken and gratin are not only possible on a weeknight, they’re possible all on one sheet pan! The key is using a quick-cooking vegetable for the gratin (shaved cauliflower!) and staggering when the ingredients go in the oven. Start by quickly marinating bone-in, skin-on chicken thighs in a yogurt-mustard marinade spiced with paprika, then giving them a jump start in the hot oven. Next, assemble your cauliflower gratin directly on the hot pan around the thighs—complete with a crispy-crunchy-cheesy topping that’s arguably a gratin’s best part. Roast until the chicken is cooked through, and the gratin is golden (slide the sheet pan under the broiler if you want to crisp-up the chicken even more).

Using this recipe as a template, pretty much everything is customizable. Swap shaved broccoli or Brussels sprouts for the cauliflower. Use chicken drumsticks in place of the thighs, or boneless, skinless chicken breasts or thighs (just reduce the cooking time in Step 3 to about 8 to 10 minutes). Let your spice cabinet guide the way: sumac, za’atar, ras el hanout, or garam masala would all be lovely fill-ins for the paprika.

Lastly, a tip for streamlining prep: Use the slicing blade of your food processor to shave the cauliflower or whatever vegetable you’re using, and the grater blade for shredding the cheese. No need to clean the bowl of the food processor in between! —EmilyC

Directions

1. Heat oven to 425°F.
2. In a bowl large enough to toss the chicken, mix mustard, yogurt, olive oil, paprika, salt, and a few grinds of black pepper until smooth. Toss the chicken in the marinade until evenly coated, rubbing a little of the marinade under the skin. (Make-ahead tip: The marinated chicken can be refrigerated for about 12 hours.)
3. Transfer the chicken thighs, skin-side up, to a sheet pan (no parchment or oil is needed). Roast for 15 minutes. (Set a timer!)
4. Meanwhile, prep the cauliflower gratin: Toss shaved cauliflower with paprika, 2 teaspoons olive oil, lemon zest, salt, Aleppo pepper, and 1/2 cup cheese.
5. In a small bowl, combine panko with remaining 1/2 cup cheese, thyme, and several grinds of black pepper. Evenly drizzle 2 teaspoons olive oil over the panko mixture (otherwise it’ll clump) and toss together until well mixed.
6. Take the sheet pan out of the oven when the timer goes off, and remove chicken to a large plate. Add the cauliflower to the sheet pan and toss in the rendered chicken fat until evenly coated; distribute in a single, even layer. Return the chicken thighs (and any accumulated juices on the plate) to the sheet pan, nestling them amongst or on top of the cauliflower. Sprinkle panko mixture evenly over the cauliflower.
7. Roast for 15 minutes longer, or until chicken is cooked through (165°F in the thickest part) and crumbs are golden.
8. Optional but recommended: Slide the pan under the broiler for a minute or two to deepen the browning and crisping-up of the chicken skin and crumb topping; watch closely, it won’t take long!
9. Serve warm, with lemon wedges on the side. I like serving this with a simple green salad on the side.

Recipe by: EmilyC