Sheet-Pan Saffron Chicken Kebab with Roasted Veggies
Marinated saffron chicken skewers with charred tomatoes, broccoli, carrots, and cauliflower, all roasted together on one pan in under 30 minutes. Bright, fragrant, and restaurant-worthy.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch chunks
- ¼ tsp saffron threads
- 1 whole lemon (juiced + zested)
- 2 large tomatoes, halved
- 2 cups broccoli crowns, cut into florets
- 2 medium carrots, cut into 2-inch batons
- 2 cups cauliflower florets
- 3 tbsp olive oil
Instructions
- 1
Heat 1 tbsp oil in a small skillet. Toast saffron threads 15 seconds until fragrant, then add lemon juice and let cool.
- 2
Toss chicken chunks with saffron-lemon mixture, 1 tsp salt, and 1/2 tsp black pepper. Let sit while prepping vegetables.
- 3
Arrange tomatoes, broccoli, carrots, and cauliflower on a large sheet pan. Drizzle with 2 tbsp oil, salt, and pepper.
- 4
Add marinated chicken to the pan, spreading everything in a single layer. Roast at 425°F for 22 minutes.
- 5
Toss the pan halfway through cooking (at 11 minutes) to ensure even browning and prevent sticking.
- 6
Finish with lemon zest and a pinch of salt. Serve hot directly from the pan.
Tools you’ll need
- small skillet (8-inch)
- large sheet pan (18x13 inches)
- tongs
- oven (preheated to 425°F)
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