Reviewed: Feb. 8, 2011

This dish met expectations, but there was no wow factor, hence the 3 star rating. It is something simple and quick to make. I made the following modifications: 1) used all drumsticks 2) used red potatoes (marinated them in Italian dressing) 3) layed the bacon on top instead of wrapping the drumsticks to allow for both the bacon and chicken to crisp. Served with Goya Red Beans & Rice, Corn on the Cob, and String beans. The children and hubby enjoyed it. Will keep this in my circulation of meals to cook.

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Reviewer:

KinyaMcNeil

Reviewed: Feb. 6, 2011

My husband is the cook in the family, but I surprised him with this. He actually tells people about it, and requests that I make it.

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4 users found this review helpful

Reviewer:

Robin

Reviewed: Jan. 31, 2011

Delicious and the hubby likes it enough that he said I can make it again! Haha! Yay! I used just drumsticks, with skin cut off and wrapped one piece of bacon around each drumstick. I thought the seasoning was a bit on the salty side but other than that was good. I usually taste test to check for saltiness, etc, but this time decided to just follow the recipe. Maybe my adobo seasoning was too salty? Definitely a keeper though!

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Reviewer:

PeacockPanda

Reviewed: Jan. 28, 2011

Tasted great but bacon didn't crisp on the bottom and was a little too greasy. Would make this again but just place the bacon on top next time.

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Reviewer:

msghd

Cooking Level: Intermediate

Reviewed: Jan. 27, 2011

It was a good dinner. Something tells me this would be a good breakfast dish. I de-boned my chicken thighs and cut them into chunks with chopped bacon and the potatos quartered. It did take more than an hour to cook, even cut up, so after the 1st hour I switched to the broiler. 10 min or so then mix the medley and another 10 min or so. Served with ketchup.

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Reviewer:

Snoopy

Reviewed: Jan. 19, 2011

I made this dish with everything except the bacon and it was delicious. I personally don't like bacon. A bit on the spicy side but nothing I couldn't handle. Will make again.

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5 users found this review helpful

Reviewer:

cutiepai323

Reviewed: Jan. 18, 2011

I thought the dish was bland and greasy. The chicken skin never crisped however the chicken was moist.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 7, 2011

Wow!!! This was incredible. I made it according to the directions using skinless thighs and drumsticks. I used russets because it was all I had. I also used seasoning salt instead of adobo as I did not have any. This was the juiciest chicken I've ever had. I'm not a dark meat fan but this rocked.

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Reviewer:

naenae3301

Reviewed: Jan. 2, 2011

I used boneless, skinless chicken breasts for this. I also did not wrap the breasts, but laid the bacon across them. This was tasty but the potatoes did stick to the pan. I think next time I will spray the dish with cooking spray or try it in my stoneware baking dish. Not a bad recipe. I did cook at 375 degrees for about 1 hour and 15 minutes.

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Reviewer:

Jeannette H.

Reviewed: Dec. 31, 2010

Well I liked it, but my hubby didn't because the skin didn't get crispy under the bacon. He says it's a texture thing -- doesn't like slimy chicken skin. So I might try this again with skinless chicken. I put bacon only on top instead of wrapping it around the chicken to avoid slimy bacon.

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4 users found this review helpful