I love to cook, so another bonus of Keto is that I’m being introduced to completely new dishes as well as a new twist on some of my favorite meals. The folks over at WHOLESOME YUM, posted this awesome recipe, however being a hobby cook, I couldn’t do it exactly as I was instructed.
This simple meal is a great twofer for those of us that are Keto with families that aren’t.
KETO CHICKEN BACON RANCH CASSEROLECourse: MainDifficulty: Easy
The quick and easy keto recipe is made even more awesome because it’s family friendly and takes virtually no time to cook!
8 skin on, bone in chicken thighs
1 bunch of asparagus
1 small head of cauliflower
1 lb of brussel sprouts
1 container of grape or cherry tomatoes
1 pack of hidden vally race seasoning
1/2 cup of cooked bacon
1 cup of heavy cream
1 16 oz package of shredded sharp chedder cheese
1/2 cup of olive oil
salt, pepper, poultry seasoning, paprika
– 2 parts water 1 part white vingegar solution to soak your chicken ahead of time for 30 minutes. Pull away any film and remove any skin/feathers from thighs. Let drain to remove excess water.
– 2 parts water 1 part white vingegar solution to soak your veggies for 15 minutes and rise throughly.
– Heat Oven to 400 Degrees
– Foil Line A Cookie Sheet & a Cassarole Dish
- Baking Your Chicken
Generously season your chicken with the spices. I favor Goya’s Adobo with pepper over salt. Once you are done seasoning the chicken to taste, lay it in a single layer on the foil lined cookie sheet and place on the lower rack. Cook for 30 to 45 minutes until thighs skins are crispy and fluides run clear. Set side.
- Cooking Your Veggies
Cut the brussel sprouts, asparagus, and cauliflower into small pieces. If your tomatoes are on the lager side you may want to slice them in half. Add of the chopped veggies to the foil lined cassarole dish and season to taste with salt and pepper (be mindful of the salt as you will be adding saltly ingredients to this dish). Add the olive oil and stir to ensure all of the veggies get coated. Cover your cassarole dish with foil or the lid and bake on the top rack for 35 minutes.
Once the veggies are folk tender add the heavy cream, sharp chedder cheese, chopped cooked bacon, 1 pack of hidden valley ranch seasoning and gently stir the mixture in. Place the the viggies back in the over to cook for an additional 15 minutes.
After they are done baking let site for 15 minutes to allow the cassarole to cool before serving.
I like to place the thigh right on top of this heap of deliciousness.