Simple Bacon Wrapped Chicken Recipe with Roasted Rosemary Potatoes | Jenny Martinez

Preheat the oven to 425°F (218°C).

Remove the skin from the chicken drumsticks using a paper towel for grip.

Season the drumsticks with a seasoning mix of your choice, avoiding salt due to the saltiness of bacon.

Wrap each drumstick with bacon, ensuring the entire chicken is covered, using two pieces if necessary.

Organize the wrapped drumsticks in a baking pan with one side facing up and the other down.

Wash hands after handling raw chicken.

Drizzle baby waxed potatoes with olive oil and cover well.

Prepare rosemary salt by blending white salt with fresh rosemary.

Sprinkle the rosemary salt over the potatoes and mix to ensure they are well coated.

Place the chicken and potatoes in the oven and bake for 45 minutes.

Once done, remove from the oven and check for doneness, ensuring bacon is crispy.

Serve with white rice and corn, fresh spinach salad topped with raspberries, blueberries, and feta cheese or funella fresh cheese, drizzled with raspberry balsamic vinaigrette.

Equipment Needed

Spice Level:

Dietary