In Purrsuit of Flavours

 

… yes yes yes… it is that time again. Da furst wednesday of da month is cooking time…. can you imagine that we have september then? Crazy, isn’t it? And for this time we have something special:

A SHEET PAN  MEAL

ya know…all in one, one for all… throw everything in a sheet pan and forget it in da oven for a while and show & share the result…

Mom eats pretty much Low carb and loves chicken thighs so this is the purrfect recipe.  An added plus is BACON!

Low Carb sheet Pan Chicken and veggies!  Not our photo but it shows how nice and crispy the skin gets.

Ingredients

• 2 tablespoons salted butter or coconut oil melted
• 2 cloves garlic minced
• 1½ teaspoons salt divided
• 1 teaspoon black pepper divided
• ¾ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 6 skin-on bone-in chicken thighs
• 1 medium head cauliflower cut into 1-inch florets
• ½ pound Brussels sprouts quartered
• 4 slices thick-cut bacon cut into 1-inch pieces
• 2 tablespoons oil

 Instructions

1. Preheat the oven to 450°F.
2. In a small bowl, stir together the melted butter, garlic, ¾ teaspoon of the salt, ½ teaspoon of the pepper, cumin, paprika, coriander, and cayenne. Brush the mixture over the tops of the chicken thighs.
3. In a large bowl, combine the cauliflower, Brussels sprouts, and bacon. Drizzle with the avocado oil and sprinkle with the remaining ¾ teaspoon of salt and ½ teaspoon of pepper. Toss to coat well.
4. Spread the vegetables out in a rimmed baking sheet. Place the chicken thighs on top. Bake 35 to 40 minutes, until the center of the chicken thighs registers 165°F on an instant-read thermometer.
5. Turn on the broiler and set the pan on the second highest rack of the