Thursday, February 26, 2009

Bacon Wrapped Honey Chicken

This is a simple, tasty way to bake chicken which came about when we received a jar of local honey from our friend, Bud, who is an experienced beekeeper in addition to being president of our community college. We used boneless, skinless thighs but I am sure it would work with breasts,too. To start, put a spoonful of honey on each thigh, then place a sage leaf on top. (If your honey is too runny, chill it first.)

Wrap each piece with a strip of bacon.

Tuck the ends underneath. And place them on a shallow roasting pan.


Scatter some vegetables to roast along with the chicken. This time we used broccoli, but it was even better with sweet potatoes the first time I tried to do this.

Roast at 350 degrees for about 1/2 hour. The bacon turns crispy and the juices flavor the veggies. The bacon also keeps the meat moist. The sage leaf is not overpowering and looks interesting showing through the bacon.

The leftovers reheat easily for lunch or dinner the next day.

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