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September 6th 2009
archived under: Bacon, Chicken, Grain Free, Headline, Recipes

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.

Chicken thighs and bacony veggies

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)

Chicken thighs and bacony veggies

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.

Chicken thighs and bacony veggies





Beth (1 comments)

Absolutely a “do-again” per my 3 year old! How can anything with bacon be bad? Thanks for the great tasting and quick recipe.




JoyfulAbode (1044 comments)

They were definitely cooked. :) But they weren't mooshy or soggy… I hate when carrots get like that.




mommajozy (4 comments)

Were the carrots still crisp or cooked? I might have par boiled a little. Just wonderin. Sounds awesome, and chicken thighs are my favorite!!!




JoyfulAbode (1044 comments)

They were definitely cooked. :) But they weren't mooshy or soggy… I hate when carrots get like that.




JoyfulAbode (152 comments)

They were definitely cooked. :) But they weren't mooshy or soggy… I hate when carrots get like that.




mommajozy (4 comments)

Were the carrots still crisp or cooked? I might have par boiled a little. Just wonderin. Sounds awesome, and chicken thighs are my favorite!!!




JoyfulAbode (152 comments)

Well we don't have any celery but we do have carrots and chicken (and of course bacon grease)… maybe I'll try making this sometime this coming week. Thanks for the idea! You have such FANTASTIC ones.




SassaFrass88 (9 comments)

Yes, I cooked the chicken in the pan first and then put the pieces on a thick plate and kept it warm in the oven.

I then used ALL leftover juices, oil/ fat & spices to sautee the veggies. I have the last of the leftovers here in my fridge at work and they are calling my name!




JoyfulAbode (152 comments)

Wow, so did you cook the chicken in a pan first and then stick it in the oven? Or just brown it a bit in the pan so some of the fat would render a little?

It sounds sooo good though! YUM. I'm a cumin fan.




sassafrass88 (9 comments)

I think using Bacon Grease to cook chicken is THE best combination that makes any 'flat' chicken actually desirable! Yummmm!

I made Chicken Thighs like this the other day with a bit of salt, pepper & cumin. Then I sauteed carrot & celery shavings in the leftover chicken/ bacon grease while the chicken waited in a warm oven. My picky 3 yr old actually ate ALL his veggies and chicken!




JoyfulAbode (152 comments)

Testing out the new comment system. Woo hoo.






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