Bacon Roasted Chicken and Potatoes

Bacon-wrapped anything? How can you go wrong? With this recipe, you can have a flavorful meal with minor effort. The only complex task is to julienne the onion, which really means “cut it in half longways, peel, and slice thinly.” Need a refresher on how to julienne an onion? Check out master chef Jacques Pepin’s tutorial. It only take an hour to bake, and with only one pan* to wash, minutes to clean up.

*Ok, we used two...but there are a lot of us.  If you have a smaller family, halve the recipe and you'll only need to use only one pan.

Prep time: About 20 minutes
Cook time: About 1 hour

Ingredients: 

12 chicken legs
1 lb bacon
3 lbs potatoes (about 6 large)
1 onion
black pepper

Instructions:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees celsius)

2. Wrap each chicken leg in a slice of bacon, covering as much of the chicken as possible. Divide the wrapped chicken legs into 2 - 9x13 inch baking dishes, leaving space between the legs. Dice any leftover bacon strips.

3. Cut the potatoes into quarters (or eighths, if they are exceptionally large). Fill the space between/around the chicken with the potatoes.

4. Julienne the onion, and sprinkle it and the diced bacon over the chicken.

5. Bake for about 1 hour, or until the bacon is crisp and brown and the potatoes are tender. Serve hot.

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