Bacon Wrapped Chicken Thigh Tray Bake (Printer-Friendly)
Tender chicken wrapped in bacon, roasted with hearty vegetables on one tray for a simple family dinner.
# What You'll Need:
→ Chicken & Bacon
01 - 8 boneless, skinless chicken thighs
02 - 8 slices streaky bacon
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - ½ teaspoon black pepper
07 - ½ teaspoon salt
→ Vegetables
08 - 1 lb baby potatoes, halved
09 - 2 large carrots, peeled and cut into chunks
10 - 1 red onion, cut into wedges
11 - 7 oz green beans, trimmed
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried thyme
14 - Salt and pepper to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper or lightly grease with oil.
02 - In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, black pepper, and salt. Mix thoroughly to form a paste.
03 - Pat chicken thighs completely dry with paper towels. Rub the spice mixture evenly over each thigh, ensuring full coverage.
04 - Wrap each seasoned chicken thigh with a slice of bacon, tucking the ends underneath to secure during roasting.
05 - Arrange baby potatoes, carrots, and red onion wedges on the prepared baking tray. Drizzle with 2 tablespoons olive oil, sprinkle with dried thyme, salt, and pepper. Toss thoroughly to coat evenly.
06 - Place bacon-wrapped chicken thighs evenly over the vegetable bed, ensuring chicken is not overcrowded for proper roasting.
07 - Roast in preheated oven for 25 minutes to begin cooking chicken and start vegetable caramelization.
08 - Remove tray from oven. Add trimmed green beans and toss gently with the partially cooked vegetables and pan juices.
09 - Return to oven and roast for 15 minutes longer, until chicken reaches internal temperature of 165°F and bacon is crispy. Vegetables should be tender and lightly browned.
10 - Let the tray rest for 5 minutes to allow juices to redistribute. Serve directly from the baking tray.
# Expert Advice:
01 -
- The bacon creates its own self basting sauce as it renders keeping everything incredibly moist
- One pan means zero cleanup and more time with the people you actually cooked for
02 -
- Dont skip patting the chicken dry or the bacon wont stick properly and the spices wont adhere
- If your bacon is thick cut, partially cook it in the microwave before wrapping to ensure it gets crispy
03 -
- Line your baking tray with parchment paper, the sugar from the bacon will create a sticky mess otherwise
- Tuck the thin end of each chicken thigh underneath itself so everything cooks evenly