Bacon Wrapped Chicken Thigh Tray Bake (Printable View)

Juicy chicken wrapped in crispy bacon, roasted with hearty vegetables for an easy family meal.

# 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 - ½ teaspoon black pepper
07 - ½ 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

# How-To Steps:

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.
03 - Pat chicken thighs dry. Rub the spice mixture evenly over each thigh.
04 - Wrap each chicken thigh with a slice of bacon, securing the ends underneath.
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 to coat.
06 - Place the bacon-wrapped chicken thighs evenly over the vegetables.
07 - Roast in the oven for 25 minutes.
08 - Remove the tray, add green beans, and toss gently with the other vegetables.
09 - Return to the oven and roast for another 15 minutes, or until the chicken is cooked through (internal temperature 165°F) and bacon is crispy.
10 - Rest for 5 minutes before serving. Serve directly from the tray.

# Expert Advice:

01 -
  • Cleanup is practically nonexistent since everything cooks on one tray
  • The bacon keeps the chicken incredibly moist while creating crispy, salty edges everyone fights over
  • You can prep the vegetables while the oven heats, making it faster than ordering takeout
02 -
  • Dry the chicken thighs thoroughly with paper towels before seasoning, or the spices won't stick properly
  • Don't wrap the bacon too tightly around the chicken or it will shrink and squeeze the meat, making it dense
  • If your bacon is very thick, consider par-cooking it for 2 minutes before wrapping so it crisps up completely
  • Cutting vegetables into similar-sized chunks ensures everything finishes roasting at the same time
03 -
  • Take the chicken out of the fridge 20 minutes before cooking so it roasts evenly
  • Arrange chicken pieces skin-side up if using bone-in thighs for the crispiest result
  • Use an instant-read thermometer to avoid overcooking—165°F is the sweet spot for juicy meat

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