I have to preface this with a note: I have made this THREE TIMES already since its discovery. That is how good it is. I made it 3 times before I could post the recipe.

The first time (its discovery) was when I came home from Massachusetts and the husband had dutifully worked his way through most of the food in the fridge (waiting till I came home to go to the grocery store together). So the only vegetables in the house were some sad-looking carrots and some squash from our garden.There were a few pieces of cooked bacon in the fridge that he hadn’t gotten around to eating yet (the rest of the pound of bacon was gone. haha) and a few cloves of roasted garlic I had made the week before.

Chicken thighs were in the freezer.

The short story is I mixed it together.

The long story isn’t much longer.

1. Cut squash in half lengthwise, then in half-circle slices. Throw in a baking dish.
2. Peel carrots and cut into slices. Throw on top of the squash.
3. Sprinkle roasted garlic cloves over the veggies. Roasting takes the “edge” off and makes it very smooth and mild-tasting, so the more the merrier.
4. Put chicken thighs on top of the veggies.
5. Brush chicken thighs with melted bacon grease if you have it, or with olive oil if you’re bacondrippingless.
6. Salt and pepper the whole thing, or use lemon pepper.
7. Bake at 350 degrees Fahrenheit about 40 minutes or until chicken is done.
8. Sprinkle on cut-up bacon.
9. Then broil for a couple minutes to crisp the skin. I like it super-crispy.
10. (Wow, not even 10 steps)

We rated this as “definitely a keeper” the first time I made it. And after making it two more times, I’d have to agree with ourselves.