Hope everyone is having a great week so far. I have a recipe to share with you today. I came across this recipe last week on All Recipes.Com. If you have never checked them out, you need to do so! I have come across several recipes that are now staples in my recipe book. This one is called Bacon-Roasted Chicken with Potatoes. Like many recipes I use, I altered it to fit what I had on hand or what we prefer. I will give you the real recipe and tell you what I did different.
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
2 Tbs. dried chives
2 Tbs. dried basil
1 Tbs. garlic powder
1 Tbs. adobo seasoning
1 Tbs. ground black pepper
1 tsp. salt or to taste
Preheat oven to 400 degrees
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour or until bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
OK. Now my version. I didn't use thighs and drumsticks because all I had was chicken breasts. Then, I just used as much bacon as needed for the amount of breasts. I actually cut the bacon into two strips and laid them over the top. If you wrap them all around, the bottom won't crisp and it will just be soggy and limp. Then, I have never heard of adobo seasoning and I didn't have any dried chives, so I didn't use either one of those. The potatoes I had were from Sam's Club. I had purchased a variety bag of small potatoes. The potatoes were yellow, red and purple. Also, I have fresh basil growing in my garden so go figure that I would use that over dried. Oh, did it ever smell wonderful! Anyway, I think that is the just of my changes. Really, as far as the spices go, just use what you like and what you have on hand. I think the quantities they give for the spices are a little much. I can't imagine a whole tablespoon of black pepper. I didn't combine my spices first. I just sprinkled all over the top each spice I wanted to use. I will show you a few pics. Unfortunately, we were so anxious to eat that I totally forgot to take a picture after it all came out of the oven so all I have are some before pics. I think you will get the idea and just let your imagination finish it off for you.
|This is before the spices. I also used a bigger pan than the called for 9x13.|
|With the spices and fresh basil added. YUM!|
So, until next time...
Have a blessed day,