Name: Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 1 ½ tablespoons honey; 1 ½ teaspoons smoked paprika; ¾ teaspoon cayenne pepper; ½ teaspoon black pepper; 4 tablespoons olive oil, divided; 2 teaspoons kosher salt, divided; 4 (10-oz.) bone-in, skin-on chicken breasts; 1 medium (2-lb.) head cauliflower, cut into 1-inch florets; 6 medium carrots, peeled and cut into 2-inch pieces; 1 medium-size red onion, cut into 1⁄2-inch wedges; 2 cups red seedless grapes; 2 lemons, quartered; 1 tablespoon fresh lemon juice (from 1 lemon); 1 tablespoon cornstarch; 1 ¾ cups chicken stock, divided; 3 tablespoons unsalted butter; ¼ cup chopped fresh flat-leaf parsley, divided; 1 cup uncooked couscous; ¼ cup toasted almond slices

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Joyce Rinehart

11/16/2020

The flavor was really good. We used Brussel Sprouts instead of Cauliflower because I didn't have any. Everything else was the same. However, the temperature of 475 degrees is way too high. It ruined my cookie sheet, I had to throw it away. 425 or even 450 at the most, with parchment paper would be just fine. Some of the veggies were burnt to a crisp. So I would give it a 5 for flavor and a 2 or 3 for the rest.

gyounglcswgmailcom

10/29/2020

Excellent! I loved the complexity of the recipe. (Need distraction from the politics of the day).

I interchanged a few things, (really who has two cups of grapes in their larder at 9;00 PM?) I substituted one cup of dried cherries and a chopped apple. I ran out of parsley and used fresh rosemary instead.

The flavors and textures were so interesting and intricate.

I made the full recipe and have three more meals.

Lucky me! Thank you!

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Sweet-and-Spicy Sheet Pan Chicken with Cauliflower and Carrots

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