Bone in Chicken with Bacon Thyme

Elevate your weeknight dinner with this irresistible Bone-In Chicken with Bacon and Thyme recipe, a luxurious yet simple dish bursting with savory flavors. Tender, golden-crisp chicken thighs are seared and then roasted to perfection in a rich, aromatic sauce made with smoky bacon, garlic, fresh thyme, and optional dry white wine for added depth. The dish is finished with a buttery, velvety glaze, making it an elegant centerpiece for any meal. With minimal prep and just one skillet, this recipe is perfect for busy evenings yet sophisticated enough for entertaining. Serve it alongside creamy mashed potatoes or vibrant roasted vegetables to soak up every drop of the flavorful sauce. Keywords: bone-in chicken recipe, chicken with bacon, thyme chicken, easy one-pan meals, skillet chicken dinner.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 4 slices thick-cut bacon, chopped
• 4 cloves garlic cloves, minced
• 6 sprigs fresh thyme sprigs
• 1 cup chicken stock
• 0.5 cup dry white wine (optional, substitute with additional chicken stock)
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of kosher salt, black pepper, and smoked paprika.

Step 3

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Add the chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes until the skin turns golden and crispy. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set it aside.

Step 5

Lower the heat to medium and add the chopped bacon to the skillet. Cook for 4-5 minutes until the bacon is crispy. Remove the bacon bits with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Step 6

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in the thyme sprigs.

Step 7

Deglaze the skillet by pouring in the white wine (or additional chicken stock if not using wine), scraping the browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes.

Step 8

Pour in the chicken stock and stir. Return the chicken thighs to the skillet, skin-side up, along with the crispy bacon.

Step 9

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Step 10

Carefully remove the skillet from the oven. Stir in 2 tablespoons of unsalted butter to create a velvety sauce.

Step 11

Serve the chicken hot, garnished with extra thyme sprigs if desired, and spoon the sauce over the top. Pair with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.

Nutrition Facts

Serving size	1214.1 grams (1214.1g)

Amount per serving	% Daily Value*
Calories	2330

Total Fat 183.10g	235%
Saturated Fat 55.80g	279%
Polyunsaturated Fat 2.70g
Cholesterol 629mg	210%
Sodium 2676mg	116%
Total Carbohydrate 12.00g	4%
Dietary Fiber 2.40g	9%
Total Sugars 2.30g
Protein 143.20g	286%

Vitamin D 0IU	0%
Calcium 160mg	12%
Iron 10mg	53%
Potassium 1785mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 25.2%

Carbs: 2.1%