Bacon-wrapped chicken traybake

  • Portion size: Serves 4
  • Hands-on time 15 min, oven time 35 min.
  • Difficulty: easy
Former acting food editor, delicious.

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.

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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
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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.
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Nutrition

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

Quick wins & tips

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

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Reviews

Jacqueline Marshall

This was really easy and very tasty, I tweaked it with fresh oregano and rosemary in the sauce. A few new potatoes and a tin of toms instead of fresh as that’s all I had. Definitely do it again

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