Time: 1 hour.
Complexity: easily
Servings: 4

Cook a complete dinner on one baking sheet, and cleanup and washing up will be a breeze. Chicken thighs are perfect for this recipe; they're more flavorful and juicy. And for a side dish, try keto-friendly cauliflower. It's baked in quarters and filled with cheese, sour cream, and bits of fried bacon—all in the best traditions of a classic baked potato, without compromising your diet.

Ingredients:

• 4 chicken thighs with skin and bones (about 140 g each)
• 2 tbsp. l. olive oil
• 4 sprigs of thyme
• 1/4 tsp paprika
• 1 small head of cauliflower (about 450 g)
• 4 tablespoons unsalted butter, melted and cooled
• 2 slices uncooked, sugar-free bacon
• 4 slices sharp cheddar
• 1/4 cup sour cream
• 2 tsp finely chopped chives

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, cauliflower, cheddar cheese, thyme, paprika, sour cream, bacon

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• In a medium bowl, combine the chicken thighs, olive oil, thyme, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and paprika. Stir to coat evenly. Let marinate for 30 minutes.
Step 3
• Remove leaves from the cauliflower head if necessary, then cut it into quarters, leaving the inner stem intact to prevent the florets from falling off.
Step 4
• Place the chicken thighs, skin side up, on one side of the baking sheet, evenly spaced. Pour the remaining marinade over the chicken. Place the cauliflower on the other side of the baking sheet, cut side down. Brush each cauliflower piece with melted butter and sprinkle evenly with 1/2 teaspoon of salt.
Step 5
• Place the bacon on the edge of the baking sheet and bake until crispy, 15 to 17 minutes. Transfer the bacon to a paper towel-lined plate.
Step 6
• Return the baking sheet to the oven and roast until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165°F (74°C), another 25-30 minutes. The cauliflower should be lightly browned. Once the bacon is cool enough to handle, chop it coarsely.
Step 7
• Before removing the pan from the oven, carefully place a slice of cheddar on each piece of cauliflower and return to the oven to melt, about 1 minute.
Step 8
• To serve, drizzle each cauliflower with 1 tablespoon sour cream and sprinkle with crumbled bacon and chives.

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