Bacon-Wrapped Chicken Thighs
A comforting recipe featuring juicy chicken thighs wrapped in crispy bacon, perfect for cozy dinners or festive occasions.
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs Dark meat stays juicy.
- 8 slices thick-cut bacon Smoked for extra depth.
- 1 tablespoon olive oil Keeps the skin crisp.
- 1 teaspoon smoked paprika Adds a warm, smoky note.
- 1 teaspoon garlic powder Aromatic backbone.
- 1 teaspoon dried thyme or rosemary Herbaceous lift.
- 1 teaspoon kosher salt Essential seasoning.
- 1/2 teaspoon black pepper Essential seasoning.
- 2 tablespoons brown sugar or maple syrup Optional for a sweet-savory glaze.
- to taste pieces lemon wedges and chopped parsley For garnish and bright finish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top.
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Rub this mixture all over the thighs.
- Wrap each thigh with a bacon slice snugly, tucking the end underneath.
- Place the bacon-wrapped thighs on the wire rack and slide into the preheated oven.
Cooking
- Roast for 35 to 45 minutes, or until the bacon is deeply golden and the internal temperature reads 165°F (74°C).
- If bacon isn’t crisp, broil on high for 1–2 minutes, watching closely.
- Remove from oven and let rest for 5 minutes. Squeeze lemon and sprinkle parsley before serving.
Notes
Add spices like cayenne for heat. Brush with balsamic reduction during the last 5 minutes for added flavor. Use center-cut bacon for a healthier version.