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  • Author: Kristen Stevens
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x


  • 2 lbs. mixed red and white potatoes (cut into bite-sized pieces)
  • ½ white onion (roughly chopped)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon sea salt
  • ½ head cauliflower (roughly chopped)
  • 2 cups chicken stock
  • 3/4 cup grated white cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 8 bone-in chicken thighs
  • 2 cups kale (packed)
  • ¼ cup red onion (thinly sliced)


  1. Preheat your oven to 400 degrees. Toss the potatoes and onion with 1 tablespoon of the olive oil, thyme, and sea salt in a casserole dish. Cover with aluminum foil and bake for 30-40 minutes, or until they begin to soften.
  2. While the potatoes are baking, prepare the rest of the recipe. Add the cauliflower and chicken stock to a medium-sized pot and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the cauliflower is soft. Transfer to your Vitamix or a food processor and blend on high until smooth. Pour the sauce back into the pot and add the cheese. Stir until the cheese melts.
  3. Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat. Dry the chicken with paper towels and sprinkle the skin side with a little sea salt. Place skin side down and cook until the skin is crispy and brown. Work in batches if needed.
  4. Once the potatoes begin to soften, remove the casserole from the oven and pour the cheesy cauliflower sauce over the top. Add the kale and mix well. Nestle the chicken thighs into the casserole and bake until the potatoes are soft and the chicken is cooked through, about 20 minutes.
  5. Sprinkle the red onions over the top during the last few minutes of cooking.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Main
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