This spectacular supper is as delicious as it is beautiful, and it’s healthy, too! It started when I saw a gorgeous head of orange cauliflower in the grocery store. I knew I just had to roast it. And there’s no better way than to give it such glorious company! I borrowed the marinade from Lemony Basil Chicken and the vegetable-roasting instructions from Roasted Broccoli & Cauliflower Parmesan. The combination makes for a bit more prep work than most sheet pan suppers, but this company-worthy dish is well worth it. The marinade, pine nut toasting, and some of the chopping can be done ahead. I’d wait to cut up the potatoes until just before cooking, though, so that they don’t turn brown. Save the step nine basil slicing until the supper is in the oven, for the same reason. 

Ignore the white wine vinegar, mayo, and mustard in the ingredient photo. The mayo & mustard are for Basil Aioli (which goes really well with this supper), and I ended up not using the white wine vinegar at all.

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 large bunch fresh basil

1 bunch scallions

1 – 2 lemons, depending on size

¾ tsp lemon pepper

2 Tbsp extra-virgin olive oil

6 (6-oz.) skinless, boneless chicken thighs

½ lb. broccoli

½ lb. cauliflower (any color will do)

½ lb. baby red potatoes

2 small onions

3 garlic cloves

1 Tbsp lemon-fused extra-virgin olive oil (may substitute plain)

½ tsp kosher salt

½ tsp freshly ground black pepper

3 tablespoons pine nuts

3 tablespoons grated fresh Parmesan cheese

Preparation:

1.) preheat 425℉. Line a half-sheet pan with foil. Have a shallow baking dish or gallon-size ziptop plastic bag ready by your cutting board.

2.) Set aside twelve whole basil leaves for step nine. Chop the remaining basil for about ⅔ cup. Place it in the baking dish or ziptop bag. Chop the scallions for about ⅓ cup and add to the baking dish. Zest the lemon(s) for about 1 Tablespoon. Add ¾ tsp zest to the baking dish and set the rest aside in a separate small prep bowl for step ten. Juice the lemon(s) for about 2 Tbsp, and add it to the baking dish. Add the lemon pepper and 2 Tbsp of the unflavored olive oil to the baking dish. Stir to combine.

3.) Add the chicken thighs to the baking dish, turning to coat. Let the dish sit while you prep the rest of the meal, about 15 – 20 minutes.

4.) Separate the broccoli and cauliflower into florets. Pile in the middle of the sheet pan. Halve or quarter the potatoes and cut the onions into chunks, and add them to the pile. You’re aiming for all the vegetables to be of similar size, about an inch and a half. Slice 2 of the garlic cloves; add them to the pile. Drizzle the lemon olive oil over the pile. Toss with your hands to coat. Olive oil is good for your skin!

5.) Remove the chicken from the marinade. Add the chicken to the sheet pan, discarding the remaining marinade. Arrange everything in a single layer.

6.) Sprinkle the salt and pepper over all.

Pop the pan in the oven, and bake for 25 minutes or until vegetables are crisp-tender and slightly browned, and chicken is done.

7.) While the chicken cooks, toast the pine nuts in a small skillet over low heat. Keep a close eye on them, stirring frequently, so they don’t scorch. I can’t tell you how many poor pine nuts I’ve burned because I’m certain, absolutely certain, I can do something else and get back in time. These came out perfectly, so yeah, I’ve used the picture more than once. Wouldn’t you? They’re beautiful!

Grate the parmesan, if you haven’t bought it pre-grated.  Set both aside.

9.) Stack the remaining twelve basil leaves with the largest on the bottom. Roll lengthwise, then slice narrowly. If the leaves were huge, you could then slice the whole stack once down the middle, or you can leave them full-width.

10.) When the supper is done cooking, remove the pan from the oven. Divide the chicken and vegetables between three plates. Sprinkle with the pine nuts, reserved lemon zest, sliced basil, and grated parmesan. Serve with Basil Aioli.

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