Easy Sheet Pan Cauliflower and Crispy Chicken with Cilantro Lime Chili Aioli

adapted from maryswholelife.com
serves 6
An easy sheet pan recipe featuring crispy chicken thighs & roasted cauliflower. Spiced to perfection & drizzled with cilantro lime sauce.
Ingredients

6 bone-in, skin-on chicken thighs, see instructions below for boneless, skinless thighs
1 large head cauliflower, cut into florets
3 tbsp avocado oil, or olive oil
½ tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1 tsp paprika
½ tsp black pepper
¼ cup cotija cheese , optional
chopped cilantro, for garnish, optional

Cilantro Lime Chili Aioli

¾ cup mayo
¼ cup chopped fresh cilantro
1 clove minced garlic
zest from 1 lime
2 tbsp lime juice
½ tsp chili powder
½ tsp paprika
½ tsp sea salt

Preparation

Preheat your oven to 400. Line a baking sheet with parchment paper.
Mix all of the Cilantro Lime Chili Mayo ingredients together in a bowl and set aside in the fridge.
Combine the salt, garlic powder, onion powder, chili powder, paprika, and pepper and mix together in a small bowl.

Bone-In Skin On Thighs

Place the chicken thighs skin-side up on the baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle some of the spice mixture onto each thigh. Rub it in so each one is coated. You should have 1-2 tsp of the spice rub leftover. Bake the thighs for 20 minutes.
Place the cauliflower florets in a bowl and toss with the remaining 1 tbsp olive oil and the remaining spice rub mixture.
When the timer goes off, add the cauliflower to the sheet pan so it is surrounding the chicken thighs. Bake for an additional 25-30 minutes until the cauliflower is browned and crispy and the chicken thighs are at least 165 degrees internal temp.
Drizzle the cauliflower & chicken thighs with the mayo and sprinkle with extra cilantro and cotija cheese. Enjoy!

Boneless, Skinless Thighs

For boneless thighs, start by tossing the cauliflower with 1 tbsp oil and 2 tsp of the spice mixture in a bowl. Add the boneless thighs to a sheet pan and drizzle with avocado oil. Sprinkle the remaining spice mixture over each thigh and use your hands to press it down so it sticks. Add the cauliflower to the sheet pan around the chicken thighs, and bake everything at 400 degrees for 30 minutes, or until the chicken reaches an internal temp of 165 degrees.
Serve topped with cilantro, cheese and the aioli.