Roasted Chicken and Bacon Thighs Recipe


  • 8 slices Spoilt Pig smoked streaky bacon
  • 8 boneless skinless chicken thighs
  • 4 tbsp Hellmann’s light mayonnaise
  • 2 garlic cloves, finely grated
  • 2 tbsp finely chopped flat leaf parsley
  • ½ lemon, zested and juiced
  • Freshly ground black pepper
  • 120g Slabs/ Burt’s /McCoy’s slightly salted thick and big crisps
  • 1 head romaine lettuce, leaves separated


Calories columnFat columnSaturates columnSugars columnSalt column
447 per serving
22% %GDA
25g per serving
36% %GDA
8g per serving
40% %GDA
1g per serving
1% %GDA
1.40g per serving
23% %GDA


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.

  2. Lay a bacon rasher onto a board, and using the back of a knife, stretch the bacon out so that it’s thinner and half as long again. Repeat with the rest of the bacon.

  3. Lay the chicken thighs onto a board, the side up that the skin would have been on. Wrap each one in a piece of bacon, folding it around so the seam is on the bottom.

  4. Place onto the tray and roast in the oven for 20-25 minutes until golden brown and cooked through.

  5. Meanwhile, spoon the mayonnaise into a bowl, add the garlic, parsley, lemon zest and juice and plenty of black pepper and mix really well.

  6. Divide the chicken thighs, crisps and lettuce leaves between serving plates and serve with a dollop of garlic mayonnaise.