Bacon Wrapped Chicken Thigh Tray Bake (Printable Version)

Crispy bacon-wrapped chicken roasted with potatoes, carrots, and green beans for an easy 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 - 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

# 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, coating all sides.
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 well 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 to begin cooking the chicken and start the vegetables.
08 - Remove the tray from the oven. Add green beans and toss gently with the other vegetables and pan juices.
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.

# Expert Hints:

01 -
  • The bacon keeps the chicken incredibly juicy while getting perfectly crispy itself
  • Everything cooks on one pan so cleanup is almost non existent
  • The vegetables roast in all those flavorful chicken and bacon drippings
02 -
  • Don't skip patting the chicken dry or the bacon won't stick properly and the skin won't crisp up
  • If your bacon is very thick cut it might need extra time to get crispy so tent the chicken with foil if it's browning too fast
  • The tray will be incredibly hot so let it rest on a heatproof surface not your countertop
03 -
  • Line your baking tray with parchment paper or the bacon fat will bake onto the metal and create a nightmare to clean
  • Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before starting

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