I’ve been dying to share this with you. This recipe for Bacon Stuffed Roasted Chicken with Caulflower comes from TK member Mama Schell. But I really think it came from angels. Or maybe Mama Schell is actually an angel herself. Wouldn’t surprise me. 

A roasted chicken with bacon stuffed under the skin cooking over pieces of cauliflower and fresh garlic can only be heaven-sent. You’ll never look at chicken the same way again. Or cauliflower.

You’ll never believe how simple this is, too! Let’s get started.

 
 
 

You only need a few things: a whole chicken, some bacon, a head of cauliflower, and a head of garlic. Oh, and some heat-safe oil (I used grapeseed), salt, and black pepper.

 
 
 

Start preheating your oven while you get the chicken prepped. Once you remove the packaging and the creepy sack of organs (sorry, but it creeps me out), lift the skin and separate the skin from the breasts with your fingers. You can also use the end of a wooden spoon, but try not to rip the skin.

 
 
 

Now stuff two slices of bacon into each side. I folded mine in half and shoved them in there.

 
 
 

I made the mistake of using thick-cut bacon, and you’ll see why it was a mistake in a minute.

 
 
 

Place the chicken in a roasting pan or a rimmed metal baking sheet. I used a baking sheet because I wanted more of the cauliflower to have contact with the pan. Drizzle the chicken with oil and sprinkle with a generous amount of freshly ground black pepper and salt.

 
 
 
 

While the chicken is roasting away, start prepping the cauliflower! Cut away all of the greens and the tough stem, cut it into florets and rinse them off.

 
 
 

Then take the head of garlic, place it root-side up and press hard on it with the palm of your hand. Lots easier than trying to pick apart those blasted cloves.

 
 
 

Here comes the fun part. Ok, not really. Just slightly annoying, but completely worth it in the end.

To make this go quickly, smash each clove with the side of your knife (and the palm of your hand), then the skin should fall off the clove easily. Most of the time.

 
 
 

Put the cloves in a bowl with the washed cauliflower and drizzle with heat-safe oil (again, I used grapeseed).

 
 
 

Hello again, salt and pepper. Set the cauliflower aside for a few minutes.

 
 
 

About halfway through roasting the chicken should look like this. Remember how I said I shouldn’t have used thick-cut bacon? I think that may be the reason why the chicken skin split. I wasn’t too concerned, though, because my entire house smelled like bacon and roasted chicken. That’s enough to take all your cares away. 

 
 
 

Spread the cauliflower and garlic around the chicken. Like I said, I prefer using a rimmed baking sheet for this because more of the cauliflower ends up having those dark, caramelized crispy bits on it. And because I don’t own a roasting pan. (Seriously, what’s wrong with me?)

 
 
 

Stir the cauliflower around a couple of times while the chicken finishes up and this is what you end up with. I can hardly stand it. I’m salivating again just thinking about it.

 
 
 

THIS is why you need to make this as soon as possible. I like cauliflower, but I never knew it could taste this good. Just about any vegetable roasted in bacon and chicken drippings will be palatable to any vegetable hater, but if you happen to love vegetables to begin with, you’ll be craving this every. single. day.

 
 
 

Oh ya, the chicken was excellent as well. The breast meat that the bacon oozed on had this incredibly smoky flavor. And I kind of like that the skin split because it made some of the bacon crispy!

Thank you, Jennifer, for this recipe! Check out her TK Recipe Box and her blog, Mama Schell Says for more recipes and beautiful photography.

You’ll find the complete recipe and instructions in the handy printable below!

 
 

Printable Recipe

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!