Description
How can you easily put an new twist on the classic casserole that combines juicy chicken and tender potatoes? By crumbling a crispy delight known as bacon on top.
Ingredients
- nonstick cooking spray
- 6 slices bacon
- 4 pounds Yukon Gold potatoes, cut into wedges
- 2 pounds boneless chicken thighs
- sea salt and ground black pepper to taste
- ⅓ cup olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels.
- Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper
- then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
- Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender
- about 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 10