Roasted Bacon Wrapped Chicken Legs
Roasted Bacon Wrapped Chicken Legs
This bacon-wrapped stuffed chicken leg recipe with roasted potatoes is a simple one-pan dinner. Honey Mustard has a lot of flavors, and it's wonderfully crispy on the outside and juicy on the inside.
Ingredients
- 8 com Chicken Legs
- 12 slices Smoked Bacon
- 500 grams Potato
- 2 Small Red Onion
- 1 tbsp Olive Oil
- 1 tsp Paprika
- 1 tsp Thyme
- 1 tsp Rock Salt
- 1 tsp Ground Black Pepper fresh
- 2 tsp Old Fashioned Dijon Mustard
- 2 tsp Light Honey
- 8 sprigs Fresh Rosemary
Instructions
- Preheat the oven to 200 C. Line a sheet pan with foil and coat with vegetable oil.
- In a bowl,, mix together the potato slices (1.5cm thick), paprika, salt, and pepper; 1/2 tsp each. Leave for 5 minutes.
- In a bowl, marinate chicken with olive oil, paprika, thyme, and pepper. Leave for 5 minutes.
- Wrap the chicken legs with bacon, 2 slices of bacon per leg.
- Put the potato and onion in a pan and roast for 10 minutes.
- Add wrapped chicken on top of potato and onion and brush with half of the mustard and honey mixture. Add fresh rosemary sprigs and roast at the same temperature of 200 C.
- After 10 minutes, brush with the second half of mixture and roast until chicken reaches 75 C
- Serve immediately with a side salad if desired.
