Bacon Chicken Potato Casserole

2 lbs. bone-in chicken thighs (or breasts)
8 potatoes, cut into wedges
1 c. crispy bacon, crumbled
1/3 c. Cayenne and Garlic Oil (mix the two together to equal 1/3 c.)
2 Tbsp. onion powder
1 Tbsp. paprika
salt and freshly ground pepper, to taste


Preheat oven to 400˚F and lightly grease a baking dish with non-stick spray.

Place potatoes (in an even layer) in baking dish and season with salt and pepper.

Season both sides of chicken pieces generously with salt and pepper and set aside.

In a small bowl, whisk together onion powder and paprika. Take each piece of chicken and dredge it in the spice mixture.

Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat and brown chicken on both sides. Transfer to baking dish and rest chicken on top of potatoes.

Whisk the remaining oil into the spice mixture and mix until smooth. Then drizzle over browned chicken and potatoes. Top with crumbled bacon. Place the baking dish in the oven and bake for 30-35 minutes, or until chicken is completely cooked through and potatoes are tender. Remove from oven and let rest for 5 minutes before serving.

Note: Feel free to use different combinations of oils. For a less spicy version, try Chipotle mixed with Garlic oil. For a more savoury version try Wild Mushroom and Sage mixed with Garlic Oil. Or go simple with a plain Extra Virgin Olive Oil. The choices are endless!

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