Bacon Wrapped Chicken Thigh Tray Bake (Print Version)
Crispy bacon enrobes juicy chicken thighs, roasted with hearty vegetables for an effortless 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 your oven to 400°F. Line a large baking tray with parchment paper or lightly grease it.
02 - In a small bowl, mix 1 tablespoon olive oil, smoked paprika, garlic powder, black pepper, and salt.
03 - Pat chicken thighs dry with paper towels. Rub the spice mixture evenly over each thigh.
04 - Wrap each chicken thigh with a slice of bacon, securing the ends underneath.
05 - Arrange baby potatoes, carrots, and red onion on the baking tray. Drizzle with 2 tablespoons olive oil, sprinkle with dried thyme, salt, and pepper; toss to coat evenly.
06 - Place the bacon-wrapped chicken thighs evenly over the vegetables.
07 - Roast in the oven for 25 minutes.
08 - Remove the tray, add green beans, and toss gently with the other vegetables.
09 - Return to the oven and roast for another 15 minutes, or until the chicken is cooked through (internal temperature 165°F) and bacon is crispy.
10 - Let rest for 5 minutes before serving. Serve directly from the tray.
# Expert Advice:
01 -
- Everything cooks on one tray, meaning less cleanup and more time with people you actually like
- The bacon keeps the chicken impossibly juicy while adding smoky depth to every vegetable underneath
02 -
- Drying the chicken thoroughly before seasoning helps the spices adhere and promotes better browning
- Adding delicate vegetables like green beans partway through prevents them from becoming mushy
03 -
- Crowd the vegetables slightly but leave room for hot air to circulate around each chicken thigh
- A drizzle of balsamic vinegar or honey in the last 5 minutes creates a gorgeous sticky glaze