Easy Mango Chutney Chicken Sheet Pan Dinner

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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Mango Chutney, Jarred
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2½ teaspoons sea salt
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  ½ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Cauliflower
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  Minced Cilantro Leaves, Optional
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  Yellow Onion

Instructions

1. 1Toss the chicken thighs with the mango chutney and olive oil in a large bowl, seasoning with salt and pepper. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. 2Preheat the oven to 375°F with a rack in the center position.
3. 3Toss the cauliflower with the remaining olive oil and salt on a large rimmed baking sheet. Roast at 375°F for 20 minutes, until the florets begin to soften and edges lighten in color.
4. 4Nestle the marinated chicken thighs among the cauliflower, spooning any remaining chutney from the bowl over the chicken.
5. 5Roast at 375°F for 25–30 minutes, until the chicken registers 165°F on an instant-read thermometer inserted into the thickest part and the cauliflower is golden brown on the edges. For crispier skin, switch to the broiler on high and broil for 5 minutes until the chicken skin is deeply browned.
6. 6Divide the chicken and cauliflower evenly into 6 airtight containers while hot. Cool slightly, then seal and refrigerate.
7. 7Reheat individual portions in a 350°F oven for 8–10 minutes until warmed through, or microwave covered for 2–3 minutes. Top with fresh cilantro and thinly sliced red onion before serving over cooked rice, quinoa, or couscous.