Chicken, With Bacon Recipe

Prepare chicken and bacon

Pat the chicken thighs dry with paper towels. If the thighs are very large, trim excess fat but keep skin intact. Lightly season both sides with 1/2 tsp of the salt and 1/4 tsp of the black pepper reserved from the seasoning mix (remaining seasoning will be in the marinade). Wrap one bacon slice around each thigh, tucking the end under the thigh to secure. If needed, use a toothpick to hold bacon in place.

Make the marinade

In a bowl, whisk together olive oil, minced garlic, lemon juice, Dijon mustard, smoked paprika, dried thyme, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper until combined.

Marinate

Place wrapped chicken thighs in a shallow dish or resealable bag. Pour the marinade over the thighs, turning to coat evenly. Refrigerate for at least 30 minutes and up to 2 hours. If short on time, let sit at room temperature for 15 minutes before cooking.

Preheat and sear

Preheat the oven to 200°C (400°F). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. When hot, add the bacon-wrapped thighs, presentation side (bacon seam-side down) down first. Sear 3–4 minutes until bacon and chicken skin are nicely browned. Do not move them while searing so bacon crisps.

Flip and baste

Flip thighs so bacon-wrapped side is up. Reduce heat to medium. Add the butter to the pan and tilt the pan slightly; spoon melted butter and any rendered bacon fat over the tops of the thighs 2–3 times. This builds flavor and helps crisp bacon. Spoon any remaining marinade from the dish over the thighs before transferring to the oven.

Finish in the oven

Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and bacon is cooked through. If bacon isn’t as crisp as desired, broil on high for 1–2 minutes watching closely to avoid burning.

Rest and garnish

Remove the skillet from the oven and transfer the thighs to a cutting board or plate. Tent loosely with foil and rest 5 minutes so juices redistribute. While resting, spoon any pan juices into the skillet and stir in chopped parsley. Spoon a little of this sauce over each thigh before serving.

Serve

Serve each bacon-wrapped chicken thigh with a lemon wedge on the side for squeezing. Recommended accompaniments: mashed potatoes, steamed green beans, or a simple salad.