Bacon Wrapped Chicken & Potatoes
Moist and juicy bacon wrapped chicken with baby red potatoes made on a sheet pan. This meal takes 5 minutes to prepare and bakes for 50 minutes.
Servings 6 servings
- 6 chicken drumsticks
- 6 slices Naturally Hickory Smoked Wright Brand® Bacon
- 1 bag baby red potatoes
- Fresh thyme
- Pepper to taste
- 12 toothpicks
Preheat oven to 400°F.
Soak about 12 toothpicks in water for at least 5 minutes.
Rinse chicken drums and pat dry with paper towel.
Rinse potatoes and prick with fork then dab them with a little olive oil.
Get out a jelly roll pan with tall sides or a baking dish. Wrap one piece of bacon around chicken drumstick and secure it at the front and back with a toothpick for each.
Place on baking pan and spread potatoes in area to fill space.
Season chicken with any baking spices then top with fresh thyme springs.
Bake in oven for 50 minutes or until chicken reaches internal temperature of 165°F.
Calories: 237kcal | Carbohydrates: 6g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 231mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg