Brilliant vegetables with tender chicken roasted together on one big tray.
|8||Slices Schneiders® Country Naturals® Bacon|
|1||Maple Leaf Prime Naturally® Whole Chicken, cut into 10 pieces (wings, breasts halved, thigh and drum|
|2 tsp||(10 mL) Paprika|
|2||Cobs of corn, cut into 2” pieces|
|1||Pint grape tomatoes|
|4 cups||(1 L) Loosely packed, chopped kale|
|6||Small sprigs fresh thyme|
|Salt and pepper|
|2 tbsp||(30 mL) Olive oil|
PREHEAT oven to 375°F (190°C).
HEAT a medium skillet over medium and cook bacon for 6-8 minutes or until brown but not crisp. Remove from the pan using a slotted spoon and set aside on a paper towel lined plate.
ARRANGE chicken on a parchment paper lined baking sheet. Drizzle with bacon drippings and season with paprika, salt and pepper. Rub to coat.
BAKE for 35 minutes. Add the remaining ingredients to the tray with the chicken. Nestle around the chicken pieces. Drizzle with olive oil and bake for 15 minutes longer or until the vegetables are cooked and the internal temperature of the chicken has reached 185°F (85°C). The tomatoes should just start to blister and the kale should be slightly crisp.
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