This is one of our favorites at my house lately. I got the original recipe from Pinterest at: http://www.kayotic.nl/blog/rustic-roasted-chicken and made a few changes.
This is a different take on the typical roasted chicken. I’m obsessed with sweet potatoes lately and they are delicious with the bacon!
Chicken thighs or legs (4-8 depending on how many you’re serving)
1 pound sweet potatoes (or white potatoes)
4 garlic cloves
4 oz bacon
1/2 cup white wine or chicken stock
1/2 cup water
1 Chicken Bouillon cube
3 tbls oil
2-3 tsp seasoning salt (Old Bay etc)
Combine 3-4 TBL of olive oil with 3 tsp of seasoning salt (I like Old Bay, but Lawrys etc is fine too). Brush this over your chicken. You can also make your own seasoning mix with paprika, oregano, etc.
Dice up 4-6 slices of bacon (I like Alderwood smoked or maple) and saute in a large pan till crispy. There are two ways to cook this. Either do all of it in a large pan that can go from the stove top to the oven. This way you save all the flavor from the bacon. You can also cook the bacon and deglaze, then transfer to a roasting pan.
After bacon cooks, pour in 1/2 cup of white wine (or chicken stock) and deglaze the pan.You could also use a bouillon cube and water.
Add remaining water or stock, then your veggies. I like to dice up carrots and sweet potatoes and throw in a couple of whole cloves of garlic. Toss to coat veggies in the juices. Place chicken over the veggies and roast at 400 degrees for 30-60 minutes (depends on what kind of meat you use, it’s done when the skin is browned.) Halfway through bast chicken with juices in the pan and check for doneness. Sweet potatoes and carrots wont take as long as white potatoes. The good thing about using chicken thighs is they are hard to overcook. Keep an eye on the skin though so it doesn’t burn.
A quicker way to cook this is to add the chicken skin side down on the stove top after cooking the bacon and crisp up the skin then put in oven till
juices run clear.
Garnish with sage for extra flavor.