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Chicken and loaded cauliflower sheet pan dinner with crisp bacon, scallions, herbs, and melted aged cheese

Chicken and Loaded Cauliflower Sheet Pan Dinner

A Full GAPS one-pan dinner with bone-in chicken, bacon-fat roasted cauliflower, crisp bacon, scallions, fresh thyme, and optional aged cheese.
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Prep Time 20 minutes
Cook Time 1 hour 12 minutes
Total Time 1 hour 32 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb bone-in skin-on chicken thighs and/or drumsticks thighs, drumsticks, or a mix
  • 1 large head cauliflower cut into bite-size florets
  • 11 oz GAPS-compatible bacon 10 to 12 ounces; no added sugar or non-GAPS additives
  • 1 bunch green onions sliced, whites and greens separated
  • 1 cup aged cheddar or Gruyère grated, optional
  • 2 tsp mineral sea salt divided between cauliflower and chicken, plus more only if needed
  • to taste pure black pepper freshly ground, optional
  • several large sprigs fresh thyme leaves only

Equipment

  • 1 Uncoated stainless-steel half sheet pan large enough for separate chicken and cauliflower zones
  • 1 Large glass or stainless bowl for holding the coated cauliflower
  • 1 Instant-read thermometer for checking every chicken piece
  • 1 Large spatula for serving
  • 2 Wooden or silicone spoons for tossing

Method
 

  1. Heat the oven to 400°F. Spread the bacon in one layer on an uncoated stainless half sheet pan and bake for 10 to 20 minutes, depending on thickness, until crisp.
  2. Move the bacon to a plate and leave all rendered fat on the pan.
  3. Toss the cauliflower in the bacon fat with 1 teaspoon sea salt and optional black pepper. Move the coated cauliflower to a large bowl, scraping excess fat back toward the pan.
  4. Spread the chicken across the pan, roll each piece lightly in bacon fat, set skin-side up, and season with the remaining 1 teaspoon sea salt and optional pepper.
    Raw seasoned bone-in chicken pieces arranged skin-side up on a stainless steel sheet pan
  5. Reduce the oven to 375°F and roast the chicken for 30 minutes, until the skin begins to turn golden.
  6. Raise the oven to 400°F. Move the chicken to one side of the pan and spread the reserved cauliflower in one layer on the other side. Scrape any fat left in the bowl over the chicken.
    Partially roasted chicken and cauliflower arranged in separate zones on a stainless steel sheet pan
  7. Roast for about 22 minutes, until cauliflower edges are caramelized and every chicken piece reaches at least 165°F in the thickest part without touching bone.
  8. Add scallion whites and optional aged cheese over the cauliflower. Reduce the oven to 200°F and bake for 5 minutes, just until the cheese melts and whites soften.
  9. Chop the cooled bacon. Transfer chicken and cauliflower to a platter and top the cauliflower with bacon, scallion greens, and plenty of fresh thyme leaves. Rest the chicken briefly before serving.

Notes

  • Full GAPS: Use after every included ingredient is introduced and tolerated.
  • Chicken: Cook every piece to at least 165°F.
  • Bacon: Choose bacon without added sugar or non-GAPS additives.
  • Dairy-free: Omit the cheese.
  • Timing: Cook time includes 15 minutes within the bacon's 10-to-20-minute range, 30 minutes for the chicken head start, 22 minutes for chicken and cauliflower, and 5 minutes for the optional cheese finish.

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