Chicken, bacon and potato bake

Chicken, bacon and potato bake


Serves 4


  • 3-4 potatoes
  • 600g chicken thigh fillets
  • 150g bacon rachers
  • 3 tomatoes, quartered
  • 3 cloves garlic, sliced
  • 1 rosemary stalk, leaves removed
  • 1 tbsp olive oil


Preheat oven to 200°C (180°C fan-forced).

Peel potatoes and cut into large wedges. Boil for 6-8 minutes until just tender. Drain.

Slice chicken thighs into 2-3 pieces each. In a large baking dish, combine chicken with bacon, tomatoes, potatoes, garlic and rosemary leaves. Toss it all in the oil and season well.

Bake for 25-30 minutes, turning everything halfway through so that it browns nicely.

Find related oven bakes

Serving Suggestions


  • Parboiling the potatoes will ensure everything cooks evenly and you don’t end up with dry chicken.
  • Use any hardy herbs you have on hand – thyme or oregano would be lovely as well.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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