Bacon Wrapped Chicken Thigh Tray Bake (Printable version)

Juicy chicken thighs wrapped in crispy bacon, oven-roasted with hearty vegetables for a flavorful one-pan meal.

# Ingredient list:

→ Chicken & Bacon

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→ Vegetables

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# Directions:

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, ensuring full coverage.
04 - Wrap each chicken thigh with a slice of bacon, securing the ends underneath to hold in place during cooking.
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 seasoned vegetables on the baking tray.
07 - Roast in the preheated oven for 25 minutes to begin cooking the chicken and start vegetable caramelization.
08 - Remove the tray from the oven. Add green beans and toss gently with the other vegetables to distribute heat and seasoning.
09 - Return to the oven and roast for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and bacon is crispy.
10 - Let the tray rest for 5 minutes before serving to allow juices to redistribute. Serve directly from the tray for a rustic presentation.

# Expert Tips:

01 -
  • Crispy bacon keeps the chicken incredibly juicy while infusing every bite with smoky flavor
  • Everything roasts on one tray, so you get maximum flavor with minimal cleanup
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  • Dry the chicken thoroughly with paper towels before seasoning, or the spices will slide right off
  • Tuck the bacon ends underneath securely, or they will curl up during roasting
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  • Room temperature chicken roasts more evenly than cold from the fridge
  • Space the ingredients apart so everything roasts instead of steams

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