Saturday, 12 February 2011

Spicy Bacon Roasted Chicken & Potatoes

As I've mentioned before we're total bacon lovers in this household so when I came across a recipe on Allrecipes.com that combined chicken, potatoes and our beloved pork product I knew I'd have to give it a shot.

The original recipe had good 'bones' but I need to make necessary changes for my family. I didn't love how the recipe was put together. Originally the recipe called for 12 pieces of bacon (one slice to wrap around each chicken thigh). I thought that was a little much when my arteries started to clog up just reading that amount so I cut the bacon down considerably. Not to worry! You still have loads of flavour from the bacon and now the potatoes have the chance to brown in the much reduced amount of bacon grease (sounds kind of gross but the taters were ohhhh so flavourful!!!). Keeping the chicken on top of the potatoes keeps the chicken from sitting in the grease and helps it brown on all sides. The original recipe also called for onions but they'd be a sloppy mess by the end of the baking time so I omitted them.

The seasoning on the chicken is on the spicier side (but it's still kid friendly) and it went really well with the bacon. This very easy to put together recipe received two hearty thumbs up from Brad. I had never used Adobo seasoning before but lucked on on finding a great recipe that I've linked to. Very easy to whip up with ingredients that you typically have on hand.

Served with a salad or green vegetable, like green beans or my beloved asparagus you'll have a complete meal. Enjoy!

Seasoning
2 tbsp dried basil
1 tbsp garlic powder
1 tbsp adobo seasoning (see recipe here)
1 tbsp ground black pepper
1 tsp salt, or to taste

1 1/2 lbs potatoes, cut into 1-inch pieces
12 boneless, skinless chicken thights (or drumsticks)
4 slices bacon

Preheat oven to 400F.

Lightly grease a 9x13-inch baking pan. Combine seasoning ingredients in a small bowl. Mix well.

Place chicken pieces in a large Ziploc bag. Pour seasoning mixture into bag. Close and shake until chicken pieces are well coated.

Lay potatoes in the bottom of the pan. Place chicken pieces on top of the potatoes. Cut each bacon slice into thirds. Place a piece of bacon on top of each piece of chicken.

Bake for 1 hour. Bacon will be crisp and brown, the potatoes will be tender and the chicken will no longer be pink inside.

Note: You can substitute chicken breasts for the thighs if you're not a fan of dark meat like our family.

2 comments:

Mommies Favourites said...

Do you cook this covered or uncovered?

Laurie@The Baking Bookworm said...

I cooked it uncovered so that the chicken and potatoes would brown. You could try covering it for half of the time and then removing the foil for the last half. :)

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