Oven Roasted Chicken Wings and Vegetables with Bacon
Chicken Wings, Vegetables and Bacon - Roasted Together
Very often, after a hard day, we may feel like a wholesome, satisfying, home-cooked meal but certainly not be in the mood to spend a long time in the kitchen in its preparation. This roast meal is perfect for such an occasion as the preparation time is short and it can simply be popped in to the oven while any evening chores are tackled.
In order to serve two people, you will require:
6 large chicken wings
6 rashers of bacon
6 medium sized russet potatoes
1 courgette (zucchini)
One large white onion
1 large clove of garlic
Salt and pepper
Preparing the Vegetables
The vegetables for this dish should be roughly chopped only. The onion should be peeled and quartered, the garlic peeled and chopped, the medium sized potatoes halved and the courgette/zucchini should be halved lengthwise and each half cut in to four or five pieces.
The vegetables and chicken wings should be arranged in a baking tray as shown, drizzled with olive oil and seasoned well with paprika, salt and freshly ground black pepper.
The bacon should be laid atop the other ingredients and the tray placed in to an oven pre-heated to 400F/200C for one hour.
Removing the Dish from the Oven
It is imperative to ensure when the tray is removed from the oven that the chicken wings are properly cooked. This can be achieved by piercing the wings with a fork or skewer and ensuring that the juices run clear. Provided this is the case, the items can be transferred to plates and served as shown below. If any trace of red or pink remains in the juices, further cooking time is required.
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