Bacon Wrapped Chicken Thigh Tray Bake (Print Version)
Crispy bacon bundles juicy chicken thighs alongside roasted vegetables for a satisfying 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 - 1/2 teaspoon black pepper
07 - 1/2 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 Cook:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together 1 tablespoon olive oil, smoked paprika, garlic powder, black pepper, and salt until well combined.
03 - Pat chicken thighs thoroughly dry with paper towels. Rub the spice mixture evenly over all sides of each thigh.
04 - Wrap each seasoned chicken thigh with one slice of bacon, tucking the ends underneath to secure during cooking.
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 the bacon-wrapped chicken thighs evenly over the vegetable mixture, ensuring they are not overcrowded.
07 - Roast in preheated oven for 25 minutes until bacon begins to crisp and vegetables start to soften.
08 - Remove tray from oven. Scatter trimmed green beans over the vegetables and toss gently to combine with existing vegetables and pan juices.
09 - Return to oven and roast for additional 15 minutes until chicken reaches internal temperature of 165°F and bacon is crispy. Vegetables should be tender when pierced with a fork.
10 - Let tray rest for 5 minutes before serving to allow juices to redistribute. Serve directly from the baking tray.
# Expert Advice:
01 -
- Everything cooks on one tray so cleanup is almost nonexistent
- The bacon keeps the chicken impossibly juicy while creating its own crispy perfection
- You can swap vegetables based on what's wilting in your crisper drawer
02 -
- Dry chicken thighs thoroughly before seasoning or the spices won't stick and you'll miss out on that golden crust
- Stretch each bacon slice slightly as you wrap it prevents shrinking during cooking
03 -
- Cooking the bacon slightly before wrapping gives it a head start on crispiness without drying out the chicken
- A drizzle of balsamic vinegar right before serving adds brightness that cuts through the richness