Roasted red Thai curry chicken and cauliflower is the easiest slow-cooked sheet pan meal. A simple marinade goes on boneless chicken thighs, cauliflower, and red onion and then into the oven. It’s that easy.

Cauliflower, oh cauliflower, how I love you. I am so glad you are in season right now along with your good friends broccoli and Brussels sprouts. I’ll tell you what I don’t love though: how cauliflower stinks up my whole dang house.

The stinkiness is worth it though.

In the end you end up with a slow roasted sheet pan full of red Thai curry chicken and cauliflower. Baste the chicken and toss the veggies in the red Thai curry marinade and then roast. It’s so hands off and easy.

Jack and Andy are in school for at least half the day. This gives me lots of cooking time. Unfortunately, this meant three days in a row of cauliflower recipes. It all started with this soup, then this sheet pan meal, and finally a side dish coming later this week.

Get ready. I have a cauliflower problem. *Shrug.*

It’s in season and I am trying to cook more consciously. Cooking consciously and seasonally means three days in a row of fart house. That’s what the boys lovingly call the house when they come home to the smell of cooked cauliflower.

Thanks guys.

Regardless, this easy sheet pan dinner needs little hands-on work from you. Just remember to buy boneless chicken thighs with the skin on. I forgot to buy boneless, and taking the bones out wasn’t too hard, just time consuming.

Cooking the chicken on low and slow lets all the fat cook out of the chicken and make a delicious pan sauce with the red Thai curry sauce. It also allows the cauliflower not to burn or to turn too dark during cooking. 

It also prolongs the smell but, that’s neither here nor there.

Red Thai Curry Chicken and Cauliflower

Yield: Serves 4-6

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

A sheet pan supper filled with boneless chicken thighs, cauliflower, and red onions all in a red Thai curry sauce is perfect for a hungry family.

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Ingredients

• 1/2 cup Red Thai Curry Sauce
• 2 Tbsp Extra Virgin Olive Oil or Avocado Oil
• 1 tsp salt
• 1/4 tsp pepper
• 2 garlic cloves, grated
• 6 boneless chicken thighs with the skin on
• 1 head cauliflower, core removed and cut into florets
• 1 small red onion, chopped

Instructions

1. Preheat the oven to 300 degrees F. Place a rack in the center of the oven.
2. Mix the oil with the curry sauce, garlic, salt, and pepper in a large mixing bowl. Transfer half the sauce to a small bowl to use for the chicken and set off to the side.
3. Add the cauliflower and red onion to the large bowl with the remaining sauce. Toss until evenly coated.
4. Transfer the cauliflower and red onions to a large baking sheet.
5. Pat the chicken thighs dry with paper towels. Baste the chicken with the sauce in the small bowl using a pastry brush.
6. Roast the pan in the oven for 2 hours and 30 minutes to 3 hours until the internal temperature of the chicken is 165 degrees F and the skin is nice and crispy. Be sure to turn the cauliflower and onions at least twice during roasting to get an even, crisp cook on all sides.
7. Let the chicken cool for 5 minutes before serving and slicing.
8. Top with a squeeze of lime juice, chopped green onions, cilantro, and parsley for a bright finish.