Bacon-Wrapped Chicken Drumsticks with Vegetables
Juicy chicken drumsticks wrapped in smoky bacon, roasted over a bed of carrots and onions until the bacon crisps and the vegetables soak up all the savory drippings. A hearty, hands-off dinner that feels special but comes together with simple ingredients.
- Total time
- 60 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 8 whole chicken drumsticks
- 8 whole bacon slices
- 4 medium carrots
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
- 2
Peel and slice the 4 carrots into 2-inch chunks and the 1 large onion into wedges. Toss them with 1 tablespoon of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- 3
Spread the vegetables evenly on the prepared baking sheet in a single layer.
- 4
Pat the 8 chicken drumsticks dry with paper towels. Rub them with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon dried thyme.
- 5
Wrap each drumstick with 1 slice of bacon, tucking the ends under the chicken to secure. Place the wrapped drumsticks on top of the vegetables.
- 6
Roast for 40–45 minutes, until the bacon is browned and crisp and the chicken reaches 165°F (74°C) at the thickest part. The vegetables should be tender and caramelized at the edges.
- 7
Let rest for 5 minutes before serving. Spoon the pan juices over the vegetables and chicken.
Tools you’ll need
- baking sheet
- foil or parchment paper
- large bowl
- paper towels
- chef's knife
- cutting board
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