Bacon Wrapped Chicken Thighs
A comforting dish of tender, juicy chicken thighs wrapped in crispy bacon, perfect for family dinners or celebrations.
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs Small to medium for even cooking; boneless also works.
- 8 strips thick-cut bacon One per thigh; turkey bacon is a lighter substitution.
- 1 tablespoon olive oil Helps seasoning stick and promotes browning.
Seasoning
- 1 teaspoon smoked paprika Adds warmth and smoky depth.
- 1 teaspoon garlic powder Classic savory backbone.
- 1/2 teaspoon onion powder Rounds out the flavor.
- 1 teaspoon kosher salt Taste and adjust as needed.
- 1/2 teaspoon black pepper Taste and adjust as needed.
- 1 tablespoon brown sugar (optional) For a touch of caramelized sweetness.
Garnish
- Fresh herbs (parsley, thyme, or rosemary) Brightens the dish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the chicken thighs dry with paper towels. Rub each thigh with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar if using.
- Wrap each seasoned thigh with a bacon strip, tucking the ends underneath to secure.
- Arrange the thighs on the rack, seam side down.
Cooking
- Roast in the oven for 35-40 minutes or until the internal temperature reaches 165°F (74°C) and the bacon is crisp.
- For extra-crispy bacon, broil for 1-2 minutes at the end, watching closely to avoid burning.
Serving
- Let the thighs rest for 5 minutes before serving. Sprinkle with fresh herbs.
Notes
Store leftovers in an airtight container for up to 4 days. Can be reheated in the oven or air fryer. Can be made ahead and assembled up to 24 hours in advance.