Sheet Pan Moroccan Roast Chicken with Cauliflower

Bursting with sweet, spicy, and earthy flavors, this Moroccan inspired roast chicken with cauliflower is an easy sheet pan meal with an impressive presentation.

COOK TIME 30 minutes
PREP TIME 10 minutes
SERVES 4-6 serivngs

We recommend…


Kick things up a notch in this recipe by using our spicy chili pepper extra virgin olive oil, infused with real dried chili peppers.


  • 2 pounds / chicken, a mixture of bone-in thighs and drumsticks
  • 4 cups / cauliflower florets (about 1 head of cauliflower)
  • 2 / shallots, quartered
  • 2 tablespoons / brown sugar or coconut sugar
  • 4 teaspoons / paprika
  • 4 teaspoons / cumin
  • 2 teaspoons / cinnamon
  • 1 teaspoon / ground cloves
  • 1 teaspoon / ground ginger
  • 2 teaspoons / salt
  • 2 teaspoons / black pepper
  • 2 tablespoons / fresh lemon juice
  • 3 tablespoons / Zucchi Chili Pepper-Flavored EVOO
  • 2 tablespoons / Zucchi Italiano EVOO

For the yogurt sauce:

  • 1 / lemon
  • ½ cup / whole milk yogurt
  • ½ teaspoon / salt
  • 1 tablespoon / water

For serving:

  • ¼ cup / cilantro, finely chopped
  • ¼ cup / dried apricots, chopped
  • ¼ cup / roasted almonds, chopped


  1. Pat chicken dry with paper towels. Wash and cut the cauliflower into small florets. Peel and quarter the shallots. Preheat oven to 400°F.
  2. In a large bowl, add the sugar, spices, salt, pepper, lemon juice, and Zucchi Chili Pepper Flavored EVOO. Stir to combine. Add the chicken and toss to coat.
  3. In a separate bowl, add the shallots and cauliflower florets. Season with salt, pepper, and Zucchi Italiano EVOO.
  4. Line 2 large baking sheets with parchment paper. Add the cauliflower and shallots, dividing them equally among the sheets. Nestle the chicken quarters around the vegetables. Roast in preheated oven for 15 minutes with one pan on the top rack and the other on the center rack. After 15 minutes, switch the rack that each pan is on. Continue roasting everything for another 15-20 minutes, or until the chicken is cooked through and the skin is golden brown. Let rest for at least 5 minutes before serving.
  5. While the chicken is roasting, prepare the yogurt sauce and toppings. Zest 1 whole lemon. Half and juice the lemon. Add the yogurt, lemon zest, lemon juice, and salt to a small bowl and stir to combine. Adjust salt and lemon zest to taste.
  6. Chop the apricots, almonds, and cilantro and set aside.
  7. When ready to serve, divide chicken and cauliflower among plates. Top with any cooking juices that remain on the pan and sprinkle with chopped apricots, almonds, and cilantro. Drizzle yogurt sauce on top or serve on the side, as desired.

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Bursting with sweet, spicy, and earthy flavors, this Moroccan inspired roast chicken with cauliflower is an easy sheet pan meal with an impressive presentation.
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