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.
- Cut squash in half lengthwise, then in half-circle slices. Throw in a baking dish.
- Peel carrots and cut into slices. Throw on top of the squash.
- 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.
- Put chicken thighs on top of the veggies.
- Brush chicken thighs with melted bacon grease if you have it, or with olive oil if you’re bacondrippingless.
- Salt and pepper the whole thing, or use lemon pepper.
- Bake at 350 degrees Fahrenheit about 40 minutes or until chicken is done.
- Sprinkle on cut-up bacon.
- Then broil for a couple minutes to crisp the skin. I like it super-crispy.
- (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.