Bacon-Wrapped Chicken with Herbs

by Rachael Ray Show Staff 3:00 AM, May 10, 2011

Aired May 10, 2011

Serves 4
1 chicken, cut into 8 pieces, reserve wings for other use such as stock or soup, remove skin from the rest
4 cloves garlic, minced
1 fresh chile, such as Fresno chile, finely chopped
About 2 tablespoons rosemary, very finely chopped
About 2 tablespoons thyme, finely chopped
Sea salt and coarsely ground pepper
About 1/4 cup EVOO Extra Virgin Olive Oil
6 fresh bay leaves
6 thin slices good quality bacon

Place chicken in a dish with the garlic, chile, rosemary and thyme. Season lightly with sea salt and more heavily with pepper. Drizzle EVOO over the chicken then toss evenly to coat the chicken pieces with herbs and garlic. Use right away or marinate up to overnight.

Preheat oven to 375F. Arrange a wire cooling rack over a baking sheet.

Place a bay leaf on top of each piece of chicken using small leaves for the legs. Wrap a bacon slice around each piece of chicken pieces so that each piece is partially exposed and the bay leaves peek out from under the bacon.

Arrange the chicken on the rack. Bake 45 minutes, until bacon is crisp and chicken cooked through.

Serve with grilled asparagus or grilled corn and tomato and red onion salad alongside.