Bacon Wrapped Chicken Thigh Tray Bake (Printable Version)

Crispy bacon bundles juicy chicken thighs with hearty roasted 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 until well combined.
03 - Pat chicken thighs dry with paper towels. Rub the spice mixture evenly over each thigh, coating all sides.
04 - Wrap each chicken thigh with a slice of bacon, securing the ends underneath the chicken.
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, then toss to coat evenly.
06 - Place the bacon-wrapped chicken thighs evenly over the vegetables on the baking tray.
07 - Roast in the preheated oven for 25 minutes.
08 - Remove the tray from the oven, 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 spend more time eating and less time washing up
  • The vegetables soak up all those rendered bacon juices which is basically magic
02 -
  • Adding green beans halfway through prevents them from becoming mushy while still picking up those bacon drippings
  • Resting the meat for even 5 minutes makes a huge difference in juiciness so do not skip this step
03 -
  • Pat the chicken completely dry before rubbing on the spices or they will not stick properly
  • If your bacon is very thick, consider partially cooking it in a pan before wrapping so it fully crisps in the oven

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