Keto Sheet Pan Chicken and Loaded Cauliflower Recipe

Level: Easy
Servings: 4
Nutritional Information Per Serving: Calories 400, Total Fat 31g, Saturated Fat 9g, Cholesterol 130mg, Sodium 550mg, Carbohydrates 7g, Dietary Fiber 2g, Protein 24g, Sugar 3g
Total Time: 1 hr 5 min
Active Time: 10 min

Transform dinner with this irresistible one-pan wonder! Juicy, flavor-packed chicken thighs mingle with cauliflower loaded like a baked potatothink melty cheese, crispy bacon, and creamy sour cream. Keto-friendly and effortless, it's your ticket to a crave-worthy meal with minimal cleanup. Get ready to wow your taste buds!

4 chicken thighs with skin and bone (about 5 ounces each)
2 tablespoons olive oil
4 sprigs of fresh thyme
Kosher salt and freshly ground black pepper
1/4 teaspoon paprika
1 small cauliflower head (approximately 1 pound)
4 tablespoons unsalted butter, melted and cooled
2 slices of uncured, no-sugar-added bacon
4 slices sharp Cheddar cheese
1/4 cup sour cream
2 teaspoons finely minced chives

Cook Mode (Keeps the screen on while cooking)

Preheat your oven to 450F and line a rimmed baking sheet with parchment paper.
Combine chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and paprika in a medium-sized bowl. Toss to evenly coat. Let marinate for 30 minutes.
If needed, peel away the outer leaves of the cauliflower. Cut it into quarters, keeping the inner stem intact to prevent the florets from falling apart.
Arrange the chicken thighs skin-side up on one half of the baking sheet, spacing them apart. Drizzle any leftover marinade over them. Place the cauliflower quarters on the other half with the cut sides facing down. Brush each piece of cauliflower with the melted butter and sprinkle with 1/2 teaspoon salt evenly.
Position the bacon along the edge of the baking sheet and bake until crisp and browned, about 15 to 17 minutes. Transfer the bacon to a plate lined with paper towels. Return the baking sheet to the oven and continue baking until the chicken reaches 165F (using an instant-read thermometer in the thickest area without touching bone) and the cauliflower is tender and lightly browned, approximately 25 to 30 minutes more.
Once the bacon has cooled enough to handle, roughly chop it.
Before taking out the baking sheet, place a slice of Cheddar cheese on each cauliflower portion and put it back in the oven until the cheese melts, about 1 minute.
To serve, spoon a tablespoon of sour cream atop each cauliflower piece, then sprinkle with chopped bacon and chives.