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Bacon-Roasted Chicken with Potatoes

Bacon-Roasted Chicken with Potatoes

Cindy Faulkner

"Bacon-wrapped drumsticks and thighs with baby Dutch yellow potatoes, roasted with onions and herbs, a very delicious and simple dinner. We love dark meat, but you can use breasts if your prefer. My husband loves it."
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1 h 20 m servings 548 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 48.2 g
  • 96%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 948 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 308
  1. 410 Ratings

Most helpful positive review

I modify the recipe a bit, by putting the potatoes on a foil lined cookie sheet with a wire rack holding the chicken placed over the top. This allows the drippings to flavor the potatoes and chi...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

I modify the recipe a bit, by putting the potatoes on a foil lined cookie sheet with a wire rack holding the chicken placed over the top. This allows the drippings to flavor the potatoes and chi...

I am not a fan of bacon wrapped but these were yummy. The trick is to not wrap the whole chicken pieces(I used thighs only) I cut the bacon in half and draped one or two halves over each thigh, ...

My husband would give this 5 stars the way he ate it but it differed from the original recipe based on the others' comments on here. I used the frozen chicken breasts from a bag (still frozen)....

I love this recipe so much. It is seriously the best tasting recipe for being so easy and simple. I only cook with chicken breasts since my fiancé and I are not big fans of dark meat, so that is...

Great basic recipe idea... I made some alterations. Chicken breast cutlets with regular bacon slices layed on top of them, red potatoes(cubed), cover the whole thing with chopped onions and a mi...

Excellent. I used white meat for the chicken it was great. If corn is in season a little corn on the cob and another veggie and you got your self a nice meal.

I'm always looking for new ways to cook chicken drumsticks- and this recipe is a keeper! I skinned the chicken, used regular peeled potatoes (didn't have yukon gold), and it turned out deliciou...

First of all, bacon makes almost anything delicious. I changed it up a bit by using all drumsticks, because this is the easiest to eat for the children, and I also used a different blend of spi...

Very good. My family likes white meat so I used large skinless boneless breasts which I soaked in a brining solution for about 3 hours. I added carrots and portabello mushrooms. Gave the pota...

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