This is a faster, easier take on Bacon Maple Roasted Chicken. The combination of flavors can’t be beat. Served up with Havarti Grits, Butter Beans and Tomato Corn Salad, it was a perfect Sunday supper for a crowd of friends and family.
- Chicken Thighs (or your favorite chicken parts)
- Bacon, 1/2 pound or so
- Maple Syrup, 3/4 cup
- Chicken Stock or Bouillon, 1 1/2 cups
Preheat the oven to 375. Trim the excess fat from the chicken and arrange it in a large roasting pan. Season generously with salt and pepper. Cut bacon strips in half and drape them over the chicken. Drizzle the whole thing with a little maple syrup.
Remove the chicken to a platter and cover it to keep it warm. Skim the excess fat from the pan drippings but it’s just fine if a little bacon stays behind. Add the chicken broth and set the roaster pan on the stovetop over medium heat.