Serves 6
60 min
Pan Roasted Chicken with Bacon and Apples
Recipe GLPR38ce505d352676
Succulent chicken thighs seared until golden and finished in the oven with crispy bacon, caramelized shallots, and tender apple slices. A classic one-pan dish that's naturally Whole30, Paleo, and gluten-free.
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Ingredients
6 chicken thighs (about 2½ pounds total), skin on and bone in
1 teaspoon finely ground sea salt
¼ teaspoon ground black pepper
1 cup dry white wine
4 fresh thyme sprigs
½ pound bacon (about 6 to 8 thick-cut slices), chopped into ¼-inch pieces
1 cup shallots, sliced into thin rings
1 medium apple (such as Granny Smith or Honeycrisp), cored and sliced into ½-inch-thick half-moons
Directions
Preheat your oven to 450°F with the oven rack positioned in the middle.
Pat the chicken thighs dry with paper towels. Season both sides of each thigh generously with the sea salt.
Heat a 12-inch cast iron or other oven-safe heavy-bottomed skillet over medium-high heat until hot.
Once the pan is hot, place the chicken thighs skin-side down in the skillet without crowding. Sear until the skin turns golden brown and crispy, about 4 to 5 minutes. Season the meaty side with the black pepper during cooking.
Flip each chicken thigh and sear for 2 minutes more on the other side.
Pour the white wine into the skillet and add all the thyme sprigs around the chicken pieces.
Transfer the entire skillet to the preheated oven and roast for 15 minutes.
While the chicken roasts, chop the bacon into ¼-inch pieces. In a separate skillet over medium heat, cook the bacon pieces, stirring occasionally, until crispy and brown, about 10 minutes. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon drippings in the skillet and discard the rest.
Add the sliced shallots and apple slices to the skillet with the bacon drippings. Sauté over medium heat for 4 to 5 minutes, stirring occasionally, until the shallots are softened and lightly browned and the apple slices begin to caramelize. Turn off the heat and stir in half of the crispy bacon pieces.
After the chicken has roasted for 15 minutes, carefully remove the skillet from the oven. Distribute the bacon, shallot, and apple mixture over and around the chicken pieces, nestling them between the thighs rather than covering the crispy skin.
Return the skillet to the oven and roast for 10 to 15 minutes more, until the internal temperature of the thickest part of the chicken reaches 165°F on an instant-read thermometer.
Remove from the oven and sprinkle the remaining crispy bacon pieces over the top. Serve immediately while hot.
