Bacon Jam Roasted Chicken and Vegetables
Sometimes you make something once and know that you’ll never try any other version of it; it’s just too perfect to stray from.
Ina Garten’s chicken stock comes to mind. Sure I’ve made variations on it, but this is my base recipe for chicken stock. I’ve seen plenty of chicken stock recipes that look/sound great, but I can’t bring myself to make them. I’ll always be loyal to Ina’s stock.
This is now the case with Spoon Fork Bacon’s Boozy Bacon Jam. It’s just unreal. Spicy, rich, complex, boozy… and most importantly, bacony. Oh so wonderfully bacony.
I’ve had bacon jam in restaurants before (I’m looking at you aged cheddar grilled cheese with bacon jam and tomato *insert Homer Simpson drooly noise*), but when I made this version I knew I was sold for life. Once all the bacon jam crostini were gone, it was time to apply this to basically everything else I could think of.
First stop: bacon jam roasted chicken & vegetables.
Check it out, it’s this easy: smear some bacon jam under the skin and on the underside of some bone-in chicken thighs, lay those babies on some chopped veggies and you’re ready to party. The veggies end up swimming in a sea of bacony goodness. Bacony. I can’t say it enough.
Originally, I made this with onions, potatoes, and carrots for a lazy Sunday supper that needed to be done before The Walking Dead came on. (Is that show getting insane or what?!? I LOVE IT.) It was delicious, but I knew for this post I had to step it up by including bacon’s best vegetable friend: the brussels sprout.
Now if you’re someone who doesn’t like brussels sprouts and you’re somehow at peace with that (I’m looking at you now Patrice…), then I suppose you could substitute carrots or some other hearty vegetable. But come on. Brussels sprouts and bacon were just made for each other.
To freshen everything up after their roasting and caramelizing and marrying, I added some lemon juice and parsley.
Bacon Jam Roasted Chicken & Vegetables
As I mentioned above, I'm using this bacon jam, but feel free to use a different recipe, or even a store-bought variety. I bet this would work with other savory jams as well!
Serves: 4
Ingredients
- 1 1/2 pounds brussels sprouts, damaged/discolored outer leaves removed, large ones quartered, smaller ones halved
- 1 1/2 pounds (about 3 large) yukon gold potatoes, cut into large chunks
- 4 medium bone-in, skin-on chicken thighs
- 3/4 - 1 cup bacon jam
- vegetable oil
- kosher salt & freshly ground black pepper
Method
- Preheat oven to 425 degrees F. Place the vegetables in a pan large enough to hold them in a single layer. Toss with a small amount of vegetable oil, salt and pepper. The bacon jam will release a lot of fat and flavor in the cooking process, so you don't need much.
- Lightly season the chicken with salt and pepper on both sides. Carefully separate the skin from the chicken thighs at one end, leaving it attached at the other edges. Evenly spread a tablespoon of bacon jam between the skin and meat. Spread the rest of the jam on the other side of each chicken thigh. Place the chicken skin side up on the vegetables and roast for 40-50 minutes (until they register 165 degrees), depending on the size of your chicken thighs, stirring once.
- Let the chicken rest for 5 minutes on a plate tented with foil; keep the veggies warm in the oven. Serve with parsley and lemon.
Posted in: Dinner, Fall, Meat, One-Pot Meal, Winter
8 Responses to “Bacon Jam Roasted Chicken and Vegetables”
Pingbacks
-
[...] KITCHENETTE BLOG [...]
-
[...] but I wanted some inspiration for thigh meat. I went on food gawker and found this recipe for bacon jam chicken , I was completely sold by the name. I whipped up some of the bacon jam that they recommended. [...]
Leave a Reply
Hey! Thanks for stopping by Kitchenette. I'm Brittany, a graphic designer who's hopelessly addicted to food, cooking, and talking your ear off about both of them.
I'd love to hear from you! brittany@kitchenetteblog.com
Latest Tweets
- Damn you & your Crack Corn @clinton_kelly damn you!!! Impossible to stop eating. Ps jk thx ❤🐽❤ @thechew http://t.co/iyOBwNZ4NP
- That moment when you absolutely, positively need breakfast right now. @ Mel's Drive-In http://t.co/MyK9kulUYu
- Holy CRAP. This is a fish taco. @ Taco Temple http://t.co/EtgbX3aYfs
- Sometimes you just have to do it in the car. @ In-N-Out Burger http://t.co/xAoRa6B4QE
- New Post! >>> Green Gimlet http://t.co/WrZBGWwAxr A gin cocktail with celery juice, basil & lime! http://t.co/KE5rmycTWA
Wow. Seriously delish. Those are some of the most beautiful pictures I have seen in awhile. Great post.
Wow, does that look absolutely DIVINE! I’m totally a brussels sprouts fan. I could eat that whole pound and a half on my own in one sitting. Checked out the bacon jam recipe too. Having that stuff around on a regular basis would cause trouble in my household!! LOL
It’s the MOST delicious trouble you could ever be in though!
Your photos look amazing. Seriously I can only imagine how good this dish taste. I love bacon jam it so should be added to many a dishes lol. I will have to try making this and totally use the brussels sprout despite the rest of the family’s detest.
Thanks Susie! Maybe they’ll like brussels sprouts once they’ve been baconized!
Yum, bacon jam! I can’t imagine anything more perfect to have in the fridge to add to everything!
As they say, everything is better with bacon!
This not only sounds awesome it looks amazing! I would love to try this out – never heard of bacon jam. Thanks for sharing!