Let’s talk about…..BACON CHICKEN.

My husband said this was amazing. I said *Han Solo Style* “Hey…..It’s me….”

This recipe came about as most of the recipes on this website have; birthed in an agonizing moment of panic of “what’s for dinner, I have no time, who let the cat out and why is there a pile of rocks in my living room?”. You know, the usual.

Dinner was approaching, and I was trying to finish my day strong. I had bacon and chicken in the fridge, and friends, I want you to know that you can really make your dreams of “wowing” your family come true with a little bacon and a little chicken. It’s extremely hard mess it up. Extremely.

I’ve got to tell you, that the drippings are what makes this so good. So you’ll want to serve it over rice, or sop it up with bread. Those drippings are the main event of this meal!! Do. You. Hear. Me????



6 or 7 pieces of chicken thigh-leg (hindquarters) (4-5 lbs)

1 lb bacon

2-3 teaspoons salt (see instructions)

1 teaspoon pepper

2 teaspoons garlic powder

1/3 cup olive oil

2/3 cup balsamic vinegar

1/4 cup brown sugar

Some info: YES, you can halve this recipe. If I had time, I’d do the math for you. But it’s really no biggie. If you have a school age child, make them do the calculations. Halve the ingredients, keep the cooking times the same.

What I’m going to do here is take you through the recipe step by step, like a picture book. You have the ingredients with the measurements, but I’m going to repeat each measurement so you won’t have to come back to the ingredient list if you get confused. Okay, let’s begin!!

Preheat your oven to 375° F. You’ll need a large roasting pan for this. Pour 1/3 cup olive oil into the pan.

Take each chicken hind quarter and rub both sides in the olive oil. Do this with all the pieces.

Until they look like this. Place them all skin side up. Chicken breasts might work here, but I want you to know that if you want moist chicken, work with the thighs and legs first. It’s really easy to dry out chicken breasts. If you want to choose your own adventure and use chicken breasts, just keep an eye on the cooking time. Five minutes over the “juicy tender” point and you’ll have little dry planks. Okay, let’s move on.

Measure the 2-3 teaspoons salt, 1 teaspoon pepper and 2 teaspoons garlic powder. I like to use Himalayan pink salt. I think it’s adorable, plus I think it’s mild. If you are using iodized salt or sea salt, stay with 2 teaspoons.

Sprinkle that sh*t all over the chicken. Use every last bit.

Next, take your pound of bacon and just start slicing whole slabs of it with scissors.

Or even a knife. Here’s a tip. The colder your bacon is, the easier it will be to slice. Do not separate the bacon into strips. Just slice the slab crosswise.

Load all of it onto the chicken. You see where I’m going with this.

Yes, all of it. Gawd, Becky. Quit freaking out. Just do it.

Pop that whole thing into the hot oven. Now listen, you have got to be aware of how your chicken is cooking. This is not the time to run and pick Kevin up from soccer. I think it should be nice and crispy like this in 45 minutes. But there is something you should know. My German oven is WAY different than your oven right now. So if you find that my estimations are way off, please let me know and I’ll edit this post. Contact me through my facebook page. I talk to people every day over my page. It’s really fun and I gotta tell you, I have the best group of positive supportive people over there. Wind Beneath My Wings sh*t. I mean that.

Cook it till it looks like this. If it does not take 45 min on 375° F, for the love of God let me know. I’ll really appreciate it!! I’m pretty sure I’ve translated the differences correctly. I’ll tell you more about that on the podcast. Let’s take the next step.

Get that balsamic vinegar and brown sugar ready.

BUT FIRST….spoon some of those juices over the bacon chicken.

Pour the 2/3 cup of vinegar over the top of it all. This vinegar is what makes the flavor really killer.

Now spoon the 1/4 cup brown sugar over each piece of bacon chicken. Eyeball it, but the sugar does not have to be distributed perfectly evenly. Most of it is going to slide off the chicken and make the EPIC drippings.

Pop that whole thing back into the oven for about 10 more minutes.

Your house is going to smell amazing.

REMEMBER. The. Drippings. It’s the drippings. Serve them as a main part of the meal. Dear God PLEASE don’t forget them. Only use a spoon. Why didn’t I take a photo with the big spoon? Oh well. You get it. DRIPPINGS.

As you can see, some of the brown sugar crusts over the top of the chicken. I mean, look….it’s delightful. Some of this bacon actually caramelizes. As in candy caramelizes. Jeez. I served it over Japanese rice, as that’s all my kids know at this point. They’ve been reporting that the school cafeteria serves “Rice where all the grains are separate! Ew!”. lol. That’s how living in Japan will spoil you. This piece actually went to my husband, although it needed to go into the fridge until he got home. I always feed the kids early, on a weeknight, then save his dinner for when he comes home. I guess I can talk about that on the podcast too. The “family management” thing is really a BIG DEAL.

Welp, I think you’ll love this. I’m looking forward to your feedback! It’s easy and it’s good. Take care and thank you so much for being my therapists for the last year or so. It was rough. But things are already so much better. Thank you.

PS: Aw, gosh. I just realized that it was a year ago that we evacuated from NC for Hurricane Florence. Wow. Well knock me over with a feather. Glad that’s behind us. Ok. Onward.