Chicken · 40 min
Smoky Bacon-Wrapped Chicken Thighs with Roasted Zucchini & Asparagus
- 40 min
- 2–6 servings
- 687 kcal / serving
A weeknight-friendly pairing of smoky chicken tucked in bacon with a tender-crisp assortment of zucchini and asparagus. The mix of spices and lemon-mint finish keep the dish bright and balanced.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 5 slicesbacon
- 1 lbchicken thighs, boneless skinless
- ½ small pkgfresh mint
- ½ small bunchgreen onions (scallions)
- ½lemon
- 1 mediumzucchini squash
- lemons
From the pantry: black pepper, chili powder, cinnamon, ground, extra virgin olive oil, onion powder, paprika, salt
Cookware
baking dish · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · oven mitts
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · zucchini
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ small pkgfresh mint
- ½ small bunchgreen onions (scallions)
- ½lemon
- 1 mediumzucchini squash
- lemons
Meat & seafood
- 5 slicesbacon
- 1 lbchicken thighs, boneless skinless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| bacon | 5 slices | 10 slices | 15 slices |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| fresh mint | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set out all ingredients and tools.
- Mix chili powder, paprika, onion powder, cinnamon, salt, and pepper in a small bowl for the spice blend.
- Pat the chicken thighs dry, dust with half of the spice mix, then wrap each piece with 1–2 bacon strips and place in a baking dish; sprinkle the remaining spice over the chicken.
- Bake the chicken until it is browned and reaches an internal temperature of 165°F, about 20–25 minutes.
- Meanwhile, rinse and dry the produce. Trim the zucchini ends and cut into ½-inch cubes; snap off the tough ends of the asparagus and add to a medium bowl.
- Trim the root ends of the green onions, cut them into ¼-inch pieces on the bias, and add to the bowl.
- Strip mint leaves from stems, mince and add most of them to the bowl, reserving some for garnish; squeeze in lemon juice and stir.
- Drizzle olive oil over the vegetables and season with salt and pepper; toss to coat, then spread in a single layer on a baking sheet.
- Roast the vegetables in the oven until fork-tender, about 12–15 minutes, while the chicken finishes.
- When the chicken is done, switch the oven to broil, move the rack near the top, and broil 2–3 minutes until the bacon crispens.
- Plate the chicken with the roasted vegetables, garnish with the remaining mint, and adjust seasoning if needed.
Two tips
- Prep the vegetables while the chicken bakes so everything finishes together.
- If you have extra mint or lemon, add a light squeeze over the plated dish for a bright finish.
Nutrition per serving
- Calories
- 687 kcal
- Protein
- 58 g
- Carbs
- 14 g
- Fat
- 45 g
- Fiber
- 6 g
- Sodium
- 696 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.