Oven Baked Chicken With Bacon Recipes

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

BACON ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
• Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
• Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

CHICKEN BACON BAKE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray a 9x9 baking dish with cooking oil.
• Place two halves of bacon on each piece of chicken.
• Sprinkle brown sugar over the top.
• Cover and bake for 35-45 minutes until juices run clear.
• Remove lid and allow to brown for an additional 5-7 minutes.
• Serve.

OVEN BAKED CHICKEN WITH BACON

Steps:

• Preheat the oven to 350 degrees.
• Heat a large ovenproof Dutch oven over medium high heat. Cut the bacon slices into small pieces and fry until crisp, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the flavourful bacon grease in the pan. Turn off the pan until you are ready to fry the chicken.
• Pour the flour onto a plate or wide bowl, mix in salt, pepper, and herbes de Provence. Remove the fillet from the breast pieces, and cut the breast itself in half. Coat the chicken with flour and spices. Turn back on the pan, and fry the chicken for a few brief minutes on each side, just until lightly browned. Remove the chicken from the pan and set aside.
• Chop the onion. Add olive oil to pan, and cook chopped onions for for 5-10 minutes, until browned and translucent. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. THey're the best part of the flavour! Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.
• Add the chicken pieces, and bacon back into the pan and bake in the oven for 40 minutes, turning chicken pieces half way through cooking.
• Remove from oven, and serve over rice, or with mashed potatoes.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

BACON-ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
• Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
• Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

OVEN BAKED BACON AND BANANA CHICKEN

Steps:

• Preheat the oven to 220°C/425°F/gas mark 7.
• Cut the corn from the cobs and put the kernels in a roasting tray. And add one drained tin of beans. Take the other tin and squash the drained beans, then add them too.
• Slice a pocket in to each of the chicken breasts and squash half a banana into each one. Season them with the salt and pepper and place in the roasting tray on top of the beans and corn.
• Add the wine and low fat crème fraiche to the tray over the beans, then lay two slices of bacon on top of each chicken portion. Finally, pop little knobs of the spread around the tray in between the bits of chicken.
• Bake for 40 minutes then serve scattered with fresh mint.