This is a slow, comforting plate where each element keeps its own voice. Salty bacon protects the chicken from drying out, while soft mashed potatoes carry the butter without trying to compete.
Difficulty:
Easy–Moderate
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Servings:
4 servings
Ingredients
Instructions
- Start with the potatoes, not the chicken.
- Place potatoes in cold salted water, bring to a boil, and cook until very soft. Drain and let steam off.
- Season the chicken simply.
- Rub the chicken with olive oil, salt, pepper, and herbs. Wrap each piece tightly with bacon.
- Roast without fuss.
- Place the wrapped chicken on a baking tray and roast at 200°C / 400°F for 35–40 minutes, until the bacon is crisp and the chicken is cooked through.
- Build the mash while the oven works.
- Mash the potatoes while still hot. Add butter first, then milk gradually, tasting as you go.
- Adjust textures deliberately.
- Keep the mash soft but not loose — it should hold the juices from the chicken.
- Rest, then plate.
- Let the chicken rest for a few minutes before serving with the mash.
Variations:
- Swap milk for cream if you want a heavier mash.
- Swap thyme for sage if you prefer a deeper, earthy note.
- Swap butter for olive oil in the mash for a lighter finish.
More ideas: Chicken Drumsticks Braised with Tomatoes and Leeks, Grilled Orange-Marinated Chicken Drumsticks, Chicken with Vegetables in Coconut Curry Sauce
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