Bacon Wrapped Chicken Thighs
- 1 package bone in, skin on chicken thighs from pastured animals
- 4 slices nitrate free bacon from a pastured pig
- 1 lb small potatoes red, white, yellow, or purple
- 1 onion any color
- 1 lb red or golden beets
- olive oil and balsamic vinegar
- optional seasoning: paprika, onion powder, garlic granules, rosemary, etc
- sea salt and freshly ground pepper
- Preheat the oven to 450 while prepping the meal
- Wrap the chicken thighs in bacon and place on a cookie sheet
- Cut the potatoes into quarters and slice the onion into bite sized slivers
- Peel the beets and cut them in to bite sized pieces
- Place all vegetables and tubers onto the cookie sheet with the chicken
- Rub the ingredients with a handful of olive oil and drizzle with 1 Tbsp balsamic vinegar
- Sprinkle on 1tsp of your favorite spices, I like herbs de provence or paprika and cumin
- Season with 1/2 tsp sea salt and fresh ground pepper
- Bake for 35 minutes or until the aroma draws everyone into the kitchen