Bacon-Wrapped Chicken Drumsticks with Vegetables

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.

Step 2

Peel and slice the 4 carrots into 2-inch chunks and the 1 large onion into wedges. Toss them with 1 tablespoon of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

Step 3

Spread the vegetables evenly on the prepared baking sheet in a single layer.

Step 4

Pat the 8 chicken drumsticks dry with paper towels. Rub them with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon dried thyme.

Step 5

Wrap each drumstick with 1 slice of bacon, tucking the ends under the chicken to secure. Place the wrapped drumsticks on top of the vegetables.

Step 6

Roast for 40–45 minutes, until the bacon is browned and crisp and the chicken reaches 165°F (74°C) at the thickest part. The vegetables should be tender and caramelized at the edges.

Step 7

Let rest for 5 minutes before serving. Spoon the pan juices over the vegetables and chicken.