Sheet Pan Garlic-Pepper Chicken with Roasted Cauliflower

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs cooked with garlic and black pepper, served atop perfectly caramelized cauliflower florets. A simple weeknight dinner that requires only one pan. This American-inspired keto recipe (high protein, low carb), ready in about 40 minutes, pairs chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp black pepper, and 1/8 tsp salt.
  2. Step 2: Arrange cauliflower florets in a single layer on a parchment-lined sheet pan. Drizzle with remaining 1 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp salt, and 1/2 tsp black pepper; toss to coat.
  3. Step 3: Place chicken thighs on top of cauliflower. Roast for 25 minutes until chicken reaches 165°F (74°C) and cauliflower edges are golden brown.
  4. Step 4: Squeeze 1 tbsp lemon juice over the pan and let sit for 5 minutes before serving to meld flavors.

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