Smoky Bacon-Wrapped Chicken Thighs with Roasted Zucchini & Asparagus.

  • 2 small bunches
    asparagus
  • 10 slices
    bacon
  • 0.91 kg
    chicken thighs, boneless skinless
  • 1 small pkg
    fresh mint
  • 1 small bunch
    green onions (scallions)
  • 1
    lemon
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    chili powder
  •  
    cinnamon
  •  
    extra virgin olive oil
  •  
    onion powder
  •  
    paprika
  •  
    salt
  • 1
    Preheat oven to 230°C (450°F).
  • 2
    In a small bowl, combine chili powder, paprika, onion powder, cinnamon, salt, and pepper.
    1 tsp chili powder
    1 tsp paprika
    1 tsp onion powder
    ½ tsp cinnamon
    ½ tsp salt
    ½ tsp black pepper
  • 3
    Pat the chicken dry with paper towel; sprinkle chicken with half of the spice blend. Wrap each thigh in 1-2 strips of bacon, place in a baking dish, and sprinkle with the remaining spice blend.
    0.91 kg chicken thighs, boneless skinless
    10 slices bacon
  • 4
    Place chicken in the oven and bake until chicken is golden brown and cooked through (internal temperature of chicken reaches 75°C (165°F)), 20-25 minutes.
  • 5
    Meanwhile, wash and dry the fresh produce.
    2 medium zucchini squash
    2 small bunches asparagus
    1 small bunch green onions (scallions)
    1 small pkg fresh mint
    1 lemon
  • 6
    Trim off and discard the ends of the zucchini; medium dice the zucchini (cut into ½-inch cubes) and transfer to a medium bowl.
  • 7
    Snap or cut off and discard the woody ends of the asparagus; transfer to the medium bowl.
  • 8
    Trim off and discard the root ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to the medium bowl.
  • 9
    Pick the mint leaves off the stems; discard the stems and mince the leaves. Save some of the mint for garnish and add the rest to the medium bowl.
  • 10
    Juice the lemon and add the juice to the medium bowl.
  • 11
    Drizzle the vegetables with olive oil and season with salt and pepper; toss to coat, then arrange in a single layer on a baking sheet and place in the oven. Cook until vegetables are fork tender, 12-15 minutes.
    2 tbsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 12
    Remove both pans from oven. Change oven setting to broil and position rack near the top. Return chicken pan to oven and broil until bacon crisps, 2-3 minutes.
  • 13
    To serve, divide the chicken and vegetables between plates and garnish with fresh mint. Enjoy!