Bacon-wrapped chicken traybake

Bacon-wrapped chicken traybake
  • Serves icon Serves 4
  • Time icon 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
Calories
642kcals
Fat
38.7g (8.3g saturated)
Protein
52.6g
Carbohydrates
16.6g (15.6g sugars),
Fibre
8.4g
Salt
1.7g

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

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. For a veggie supper, swap the bacon-wrapped chicken for wedges of cauliflower.

Recipe By

Jules Mercer

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