bacon wrapped chicken

with roasted potatoes + asparagus
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 1 lb. baby Yukon gold potatoes, halved length-wise
  • 3 tablespoons olive oil, divided
  • 1 teaspoon finely chopped thyme leaves
  • 6 boneless skinless chicken thighs
  • 6 slices bacon
  • 1 lb. asparagus, trimmed
  • 1 teaspoon minced garlic
  • 1 lemon, quartered
  • 1 tablespoon finely chopped Italian parsley

Instructions

  • Heat oven to 425°F.
  • Toss 1 lb. halved potatoes with 2 tablespoons oil, 1 teaspoon chopped thyme, and season with a big pinch salt and pepper. Place on one side of the sheet tray, cut side down.
  • Wrap 1 strip bacon around each chicken thigh; repeat with all 6 chicken thighs. Place evenly on the other side of the sheet tray. Season with salt and pepper. Transfer to the oven and bake for 10 minutes.
  • In a shallow bowl, toss 1 lb.  asparagus with the remaining 1 tablespoon oil, 1 teaspoon garlic, and season with salt and pepper. Gently toss to combine.
  • After 10 minutes, pull the sheet tray out, toss the potatoes, and add the asparagus to the top of the potatoes or add the asparagus to a separate sheet tray. Return to the oven and roast for another 10 minutes until vegetables are tender and chicken has cooked to 165 degrees F.
  • Finish with a squeeze of juice from 1 lemon and 1 tablespoon chopped parsley.

SERVING SUGGESTIONS

  • Serve with a crisp side salad and some crusty bread to complete this meal.

SWAP SUGGESTIONS

  • Protein: Chicken thighs can be swapped for chicken breasts. Bacon can be swapped for thinly sliced prosciutto.
  • Vegetarian: Remove the chicken and bacon from this recipe and roast the potatoes and vegetables on a sheet tray. (the potatoes will take longer than the veggies) Serve a fried egg over the potatoes and top with the parsley and fresh lemon.
  • Other: Swap asparagus for broccoli, cauliflower, or Brussels sprouts.

MAKE AHEAD

  • Trim asparagus and store cut-side down in a tall container with 1-inch water in the refrigerator.
  • Entire meal can be assembled in the morning and stored covered in the fridge with plastic wrap until ready to cook.

Nutrition

Calories: 368kcal | Carbohydrates: 18g | Protein: 28g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 122mg | Sodium: 253mg | Potassium: 824mg | Fiber: 4g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 3mg