bacon wrapped chicken

with roasted potatoes + asparagus
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 1 pound gold potatoes cut in half length-wise
  • 3 tablespoons olive oil divided
  • 1 teaspoon thyme leaves finely chopped
  • 6 boneless skinless chicken thighs
  • 6 slices bacon
  • 1 pound asparagus trimmed
  • 1 teaspoon garlic minced
  • 1 lemon quartered
  • 1 tablespoon fresh Italian parsley


  • Heat oven to 425°F.
  • Toss 15 halved yukon gold potatoes in 2 tablespoons of olive oil, 1 teaspoon of  fresh thyme, and season with a big pinch of salt and pepper. Place on one side of the sheet pan, cut side down.
  • Wrap 1 strip of bacon around each chicken thigh; repeat with all 6 chicken thighs.
  • Place evenly on the other side of the sheet pan. Season with salt and pepper.
  • Transfer to the oven and set a timer for 10 minutes.
  • In a shallow bowl, toss the 1 pound of asparagus with the remaining 1 tablespoon of olive oil, 1 teaspoon of garlic, and season with salt and pepper. Gently toss to combine.
  • After ten minutes, pull the sheet tray out, toss the potatoes, and add the asparagus to the top of the potatoes on the sheet tray 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 of finely chopped parsley.


  • The meal is complete on its own, but I still like serving it with a crisp side salad and some crusty bread.


  • 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.


  • Trim asparagus, slice lemons, and chop parsley.
  • Entire meal can be assembled in the morning and stored covered in the fridge with plastic wrap until the evening.


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