Monday, November 18, 2013

Bacon Wrapped Honey Chicken for Sunday dinner

Note from B:  My sister, Jane,  recently mentioned that she often makes this dish.  I posted it back in February 2009 when first starting up Feast Everyday.  I had forgotten about it!  It is so easy to do, yet seems special.  I made it for Sunday dinner yesterday, and it was pretty darn good, I must say. 

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. Be sure they aren't wet.  (Dry with a paper towel if necessary.)  To start, lightly season each side of the chicken with salt, then 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 to 45 minutes depending on the thickness of your thighs.. 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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