Starters/Snacks Lunch/Dinner Chicken and Bacon Thighs
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 - 25 minutes
Ingredients
- 8 slices Spoilt Pig smoked streaky bacon
- 8 boneless skinless chicken thighs
- 4 tbsp Hellmann’s light mayonnaise
- 2 garlic cloves, finely grated
- 2 tbsp finely chopped flat leaf parsley
- ½ lemon, zested and juiced
- Freshly ground black pepper
- 120g Slabs/ Burt’s /McCoy’s slightly salted thick and big crisps
- 1 head romaine lettuce, leaves separated
Nutrition
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Method
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Preheat the oven to 200°C/180°C fan/gas mark 6.
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Lay a bacon rasher onto a board, and using the back of a knife, stretch the bacon out so that it’s thinner and half as long again. Repeat with the rest of the bacon.
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Lay the chicken thighs onto a board, the side up that the skin would have been on. Wrap each one in a piece of bacon, folding it around so the seam is on the bottom.
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Place onto the tray and roast in the oven for 20-25 minutes until golden brown and cooked through.
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Meanwhile, spoon the mayonnaise into a bowl, add the garlic, parsley, lemon zest and juice and plenty of black pepper and mix really well.
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Divide the chicken thighs, crisps and lettuce leaves between serving plates and serve with a dollop of garlic mayonnaise.
