Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons extra virgin olive oil (plus extra for drizzling)
  • 1 pound streaky bacon* (cut into strips)
  • 4 1/2 pounds free-range, organic chicken thighs (drumsticks, and wings)
  • Flaky sea salt and freshly ground black pepper
  • 2 to 3 tablespoons fresh thyme leaves (divided)
  • 1 to 2 tablespoons chopped fresh rosemary (divided)
  • Chile flakes and/or smoked paprika (optional)
  • 2 1/2 pounds potatoes (preferably russet)
  • 9 ounces onions (cut into thick slices)
  • 1/4 to 1/2 cup store-bought or homemade chicken stock (optional)

Instruction

  • Preheat oven to 450°F (230°C).
  • In a large roasting pan or skillet over high heat, warm 2 tablespoons olive oil. Add bacon and toss until it begins to color, 5 to 10 minutes. Use a slotted spoon to move to a plate, reserve bacon fat and oil.
  • Season chicken generously with salt and pepper. Add to a large bowl along with most of the thyme leaves and chopped rosemary, reserving some herbs for the potatoes. Sprinkle in chile flakes or paprika, if desired. Toss well.
  • Peel potatoes and cut into 1/2-inch (1 cm) thick wedges. Dry and season well with salt, pepper, and reserved herbs. Add to bowl with chicken. Drizzle in bacon fat and olive oil from pan, toss once again.
  • In a 14 1/2- by 12 1/2-inch (37-by 31-cm) roasting pan, or two smaller 12- by 8-inch (30-by 20-cm) pans, scatter onions and bacon in a single layer. Arrange chicken and potatoes haphazardly on top, making sure the potatoes are popping up. Drizzle with a little more oil.
  • Roast until chicken is cooked through to an internal temperature of 165°F (74°C) and the potatoes are crispy at the edges, 45 to 60 minutes.
  • If the roasting pan becomes dry near the end of cooking, drizzle in hot chicken stock. Serve from the roasting pan, family-style.