Bacon Wrapped Chicken Thigh Tray Bake (Printer-friendly)
Juicy bacon-wrapped chicken thighs roasted with hearty vegetables for an easy, family-friendly one-pan 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 Guide:
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 the tray rest for 5 minutes before serving. Serve directly from the tray.
# Expert Advice:
01 -
- The bacon keeps the chicken incredibly juicy while creating its own savory crust
- Everything cooks on one tray so you get maximum flavor with minimum cleanup
02 -
- Pat the chicken very dry before seasoning or the rub will slide right off
- Adding the green beans halfway through prevents them from becoming shriveled and overcooked
03 -
- Use a meat thermometer to avoid cutting into the chicken and losing precious juices
- Letting the tray rest before serving is the difference between juicy meat and dry disappointment