Bacon Wrapped Chicken Platter

  • service icon

    For 4 people

  • Time icon

    Handling time 15 min, oven time 35 min.

This all-in-one bacon-wrapped chicken platter is clever: wrapping the chicken thighs in bacon keeps them super moist on the inside and the roasted caponata brings in a sweet sauce.

For another simple chicken dinner you may not have tried before, try this platter cooked with eggplant, feta, tahini and honey.

Nutrition: per serving

calories
642 kcal
Fat
38.7g (8.3g saturated)
Protein
52.6g
Carbohydrates
16.6g (15.6g sugars),
Fiber
8.4g
Salt
1.7g

Nutrition: per serving

calories
642 kcal
Fat
38.7g (8.3g saturated)
Protein
52.6g
Carbohydrates
16.6g (15.6g sugars),
Fiber
8.4g
Salt
1.7g

Ingredients

  • 8 strips of free-range British bacon
  • 8 small boneless, skinless free-range chicken thighs (see Tips)

For the caponata

  • 80ml olive oil
  • 2 eggplants, cut into 2cm pieces
  • 1 large zucchini, cut into 2cm pieces
  • 2 banana shallots, quartered
  • 6 vine-ripened tomatoes, cut into large chunks
  • 2 tablespoons raisins
  • 50 g toasted slivered almonds, to serve
  • A large handful of fresh basil leaves, for serving

Method

  1. Heat the oven to 220°C/200°C convection/gas 7. Mix the oil, aubergines, courgette, shallots, tomato pieces and raisins on a large roasting tray and cook for 10 minutes.
  2. Meanwhile, use a rolling pin to gently roll each piece of bacon on a cutting board to stretch it out. Wrap a stretched piece of bacon around each chicken thigh.
  3. Remove the caponata from the oven and place the chicken pieces on top. Return to the oven and cook for 25 to 30 minutes until the chicken is cooked through. Remove from oven and garnish with toasted almonds and basil leaves to serve.

delicious. advice

  1. For a vegetarian dinner, replace the bacon-wrapped chicken with cauliflower wedges.

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