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
- Salt/Pepper
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.
Bake uncovered for 30 to 45 minutes or until the chicken is done to 170 degrees and the bacon is a bit crispy.
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.
Add 1/2 cup of maple syrup and cook over medium heat until it all comes to a low boil.
Let it simmer until it’s reduced by about a third.
Skim any more excess fat, spoon a little sauce over the chicken then pour the rest into a bowl for passing separately. It was divine over the grits!
Serve it up and enjoy!
{ 2 comments… read them below or add one }
This looks awesome! I don’t use the oven during the summer, but I bet I could bake them in a hot grill. It looks too yummy to wait until cold weather. Thanks for the recipe!
Yummy! My husband is getting a little tired of my go-to baked chicken thigh-leg recipe (courtesy of Jaime Oliver). He loves maple syrup and bacon, so this is going into my round-up for the week to come. Thanks for a great idea!