INGREDIENTS

• 4 Chicken Hindquarters
  

• 4 Strips Bacon
  

• 2 Lbs. Red & Yellow Potatoes
  

• 2 Teaspoons Salt
  

• 1 Teaspoon Fresh Rosemary Leaves
  

• 1/4 Cup Olive Oil

STEP-BY-STEP

• 1. Salt 4 chicken thighs front and back with one teaspoon kosher salt
  
• 2. Wrap each leg with one strip of bacon
• 3. Place on a sheet pan
• 4. Cube 2 lbs potatoes and 1 medium red or yellow into 1” cubes and toss with ¼ c olive oil, 1 teaspoon kosher, 1 tablespoon fresh rosemary leaves
• 5. Combine all ingredients and distribute evenly on a well-oiled sheet pan.
• 6. Roast at 400 degrees F for 40 minutes