Reviewed: May 1, 2012

This is a family favorite!

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Reviewed: Apr. 18, 2012

I love this dish! I used to do ir more often when I was slimmer, now is more a confort food for special days. Trust in the adobo it makes all the season in the potatoes, even if you cook them separately remember the adobo. I love bacon!

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LittleOne

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Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 21, 2012

Great flavor but I would prefer to cut up the bacon, sear it a bit first in the pan then add the chicken, onions, and potatos as suggested as opposed to wrapping each piece with a strip. The bacon is too undercooked for my liking this way. Again, great flavor but I found myself tossing the bacon away. And I agree - can be elaborated on in many ways.

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katina

Reviewed: Mar. 8, 2012

Really, really good!!! The whole family loved it!!

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Lore

Reviewed: Feb. 15, 2012

Very good flavor, but next time I would put the chicken and potatoes on a rack in the pan so the grease can drip off.

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KRISSERS

Reviewed: Feb. 13, 2012

Absolutely delicious, and the potatoes came out very tender. I followed the advice by other commenters and covered the tops of the chicken with the bacon rather than wrapping it.

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jburchill

Reviewed: Feb. 8, 2012

When I read the reviews for a recipe, I usually go to the "most helpful". but the recipe didn't say to remove the skin from the chicken, so the potatoes, etc. were so greasy, I couldn't eat them. I wrapped the bacon instead of draping over the meat...ugh. What a waste of bacon. Sorry. I had to mix the veggies in with my 4 dogs' dry food...they thought it was a preview of what heaven must be like. Perhaps using chicken breasts would be the only way to use this recipe, and maybe put the potatoes on a rack to keep them out of the bacon fat.

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lUV2lAUGH!

Reviewed: Feb. 7, 2012

My family liked it but needs a few tweaks. First the recipe does not say to remove the skin. I did not /the skin does not come out crispy. The bacon on top came out crispy and the bottom did not...should. turn over halfway. Lastly there is too much salt between the seasoning and the bacon.

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Jan. 14, 2012

Only used boneless thighs (what was on sale), totally wrapped each thigh with the bacon, set on a backing rack over pealed cut yukon golds, chunks of leeks, and halved brussel sprouts that had been tossed with a bit of olive oil. Made a version of Traci’s Adobo seasoning mix which went over both veggies and chicken before wrapped in the bacon. Baked at 400 degrees for 30 minutes, then turned over chicken bundles to avoid soggy bacon and baked for another 30 minutes. It came out great, though next time won’t use the rack, will place bundles directly on the veggies and still turn halfway, think it will give veggies even better flavor. Will be using this often, thanks for the quick and easy dinner.

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Sandy

Cooking Level: Expert

Living In: Dayton, Ohio, USA

Reviewed: Dec. 18, 2011

This chicken was awesome and my husband loved it! I changed a few things based on other reviews and our preferences. I used chicken breasts and wrapped the bacon completely around them (about 2 strips per breast). I used just regular baking potatoes cut into chunks. I first put the chicken in the pan with the potatoes but I noticed that the bacon wasn't crisping like I wanted it to so I took the chicken out and put it on a rack above the potatoes for about the last 10 minutes of cooking. The potatoes were the best part!! I thought that they'd be overwhelmingly greasy from the bacon grease but they weren't and ended up perfectly flavored. Oh, I also used different seasonings, just garlic powder, onion powder, celery salt, and paprika. The only thing I will do differently the next time I make it will be to season the chicken before I wrap it in the bacon. I got a little excited to wrap the chicken and didn't even think about it. This recipe is a keeper!

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