Bacon-wrapped chicken traybake

Name: Bacon-wrapped chicken traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 8 British outdoor-reared streaky bacon rashers; 8 small free-range skinless, boneless chicken thighs (see Tips); For the caponata; 80ml olive oil; 2 aubergines, cut into 2cm chunks; 1 large courgette, cut into 2cm chunks; 2 banana shallots, sliced into wedges; 6 vine-ripened tomatoes, cut into rough chunks; 2 tbsp sultanas; 50g toasted flaked almonds to serve; Large handful fresh basil leaves to serve

Easy
October 2020

Easy
October 2020

Serves 4
Hands-on time 15 min, oven time 35 min.

This all-in-one bacon-wrapped chicken traybake is clever: wrapping the chicken thighs in bacon keeps them super moist inside and the roast caponata brings a sweet sauciness.

For another simple chicken dinner you may not have tried before, try this tray bake with aubergine, feta, tahini and honey.

Nutrition: per serving

Calories: 642kcals
Fat: 38.7g (8.3g saturated)
Protein: 52.6g
Carbohydrates: 16.6g (15.6g sugars),
Fibre: 8.4g
Salt: 1.7g

Nutrition: per serving

Calories: 642kcals
Fat: 38.7g (8.3g saturated)
Protein: 52.6g
Carbohydrates: 16.6g (15.6g sugars),
Fibre: 8.4g
Salt: 1.7g

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Ingredients

8 British outdoor-reared streaky bacon rashers
8 small free-range skinless, boneless chicken thighs (see Tips)

For the caponata

80ml olive oil
2 aubergines, cut into 2cm chunks
1 large courgette, cut into 2cm chunks
2 banana shallots, sliced into wedges
6 vine-ripened tomatoes, cut into rough chunks
2 tbsp sultanas
50g toasted flaked almonds to serve
Large handful fresh basil leaves to serve

Ingredients

8 British outdoor-reared streaky bacon rashers
8 small free-range skinless, boneless chicken thighs (see Tips)

For the caponata

80ml olive oil
2 aubergines, cut into 2cm chunks
1 large courgette, cut into 2cm chunks
2 banana shallots, sliced into wedges
6 vine-ripened tomatoes, cut into rough chunks
2 tbsp sultanas
50g toasted flaked almonds to serve
Large handful fresh basil leaves to serve

Method

Heat the oven to 220°C/200°C fan/gas 7. Mix the oil, aubergines, courgette, shallots, tomato chunks and sultanas on a large, lipped roasting tray and roast for 10 minutes.
Meanwhile, use a rolling pin to gently roll each piece of bacon on a chopping board to stretch it. Wrap a piece of stretched bacon around each chicken thigh.
Remove the caponata from the oven and set the chicken pieces on top. Return to the oven and cook for 25-30 minutes until the chicken is cooked through. Remove from the oven and top with toasted almonds and basil leaves to serve.

Method

Heat the oven to 220°C/200°C fan/gas 7. Mix the oil, aubergines, courgette, shallots, tomato chunks and sultanas on a large, lipped roasting tray and roast for 10 minutes.
Meanwhile, use a rolling pin to gently roll each piece of bacon on a chopping board to stretch it. Wrap a piece of stretched bacon around each chicken thigh.
Remove the caponata from the oven and set the chicken pieces on top. Return to the oven and cook for 25-30 minutes until the chicken is cooked through. Remove from the oven and top with toasted almonds and basil leaves to serve.