Pan Chicken with Loaded caulifer
This all-in-one tray-bake features juicy, herb-marinated chicken thighs roasted to perfection alongside buttery roasted cauliflower “steaks” topped with melted cheddar, crispy bacon, sour cream, and chives. It’s a low-carb, flavor-packed meal that’s both comforting and easy to prepare.
Ingredients
4 bone-in, skin-on chicken thighs (about 5 oz each)
2 tablespoons olive oil
4 sprigs fresh thyme
½ teaspoon kosher salt (plus extra for cauliflower)
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
1 small head of cauliflower (about 1 lb), quartered with stem intact
4 tablespoons unsalted butter, melted and cooled
2 slices no-sugar, uncured bacon
4 slices sharp cheddar cheese
¼ cup sour cream
2 teaspoons finely chopped chives
Instructions
Step 1 – Preheat Oven & Prep Sheet Pan:
Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
Step 2 – Marinate the Chicken:
In a medium bowl, combine chicken thighs, olive oil, thyme, paprika, salt, and pepper. Toss well to coat and set aside to marinate for 30 minutes.
Step 3 – Prep the Cauliflower:
Remove any outer leaves from the cauliflower. Cut it into quarters, keeping the core intact so the florets stay together. Brush each piece with melted butter and sprinkle with ½ teaspoon salt.
Step 4 – Arrange on Sheet Pan:
Place the chicken thighs skin-side up on one side of the baking sheet. Drizzle any remaining marinade over the top. Arrange the cauliflower quarters on the other side, one cut-side down. Lay the bacon slices along the edge of the baking sheet.
Step 5 – Bake:
Bake for 15–17 minutes, until the bacon is crisp. Remove the bacon and set it on a paper towel-lined plate to cool. Return the tray to the oven and continue baking for 25–30 more minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cauliflower is golden and tender.
Step 6 – Add Cheese and Finish:
Roughly chop the cooled bacon. Place a slice of cheddar on each cauliflower piece and return the pan to the oven for 1–2 minutes, just until the cheese melts.
Step 7 – Serve:
Top each cauliflower quarter with a tablespoon of sour cream, chopped bacon, and a sprinkle of fresh chives. Serve hot alongside the roasted chicken.
- Pro Tip
For even crispier skin on the chicken, finish under the broiler for 2–3 minutes. Want more flavor in your cauliflower? Add a pinch of garlic powder or smoked paprika to the melted butter before brushing.
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