Autumn Chicken, Bacon and Vegetable Bake
Ingredients
- 3 Yukon Gold potatoes skins on
- 1 large red onion cut into 1-inch wedges
- 10 Brussels sprouts trimmed and cut in half lengthwise
- 4 small carrots peeled and cut in half lengthwise
- 1 red pepper cut into 1-inch pieces
- 4 large garlic cloves smashed and each clove cut in half
- 1 large sprig of rosemary leaves removed
- 5 sprigs of thyme
- 1 teaspoon of red pepper flakes
- Sea salt and freshly ground pepper
- 1/3 pound slab bacon cut into 1/2-inch square cubes (lardons)
- 1 to 2 tablespoons olive oil
- 6 chicken thighs with skin
Instructions
- Preheat oven to 400°F. Cover a large cookie sheet with parchment paper.
- To ensure potatoes are cooked through, scrub them clean and poke all over with a fork. Microwave on high for about 5 minutes. Let cool slightly and cut into 1-inch cubes.
- In a large bowl mix potatoes, red onion, Brussel sprouts, carrots, red pepper, garlic, rosemary, thyme, red pepper flakes, salt and pepper. Add bacon and toss. Slowly add oil and mix until just covered. Spread mixture evenly over cookie sheet.
- Add chicken to bowl to lightly coat in oil – adding a bit more if needed. Salt and pepper chicken all over. Lay chicken atop the vegetables and bacon.
- Place in oven and roast for about 45 minutes until chicken is cooked through and vegetables are tender.
Notes
* If you have too many vegetables for one pan transfer some to a second pan. It’s important that they be in a single layer.
* Recipe can be doubled – you may need to move your oven racks around to ensure proper circulation.
* Recipe can be doubled – you may need to move your oven racks around to ensure proper circulation.
