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bacon-wrapped chicken with roasted vegetables

Homemade in Hong Kong

this is an efficient way of cooking two dishes. since we are using the oven, we can cook both the chicken and veggies simultaneously, saving time and reducing your energy bill. the key is to have the chicken and bacon fat drip into the pan of veggies, smothering them with all the fatty flavorful goodness.

serves 4

large chicken thighs 4
butter 1/5 cup (50 g)
oregano 1 tsp
thyme 1 tsp
bacon strips approx. 1 lb (460 g) or 16 strips
large carrot 2
large potato 2
corn 1
onion 1

  • prepare brine with 50 g of salt for every litre of water
  • brine the chicken thighs for at least 3 hours, or best overnight
  • prepare the herb butter by mixing the dry herbs with butter thoroughly
  • preheat oven 350 F (170 C)
  • dry the chicken thighs with paper towels
  • spread the herb butter over the chicken thighs with a spoon

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