INGREDIENTS
- 125 g (1/2 pack) streaky bacon
- 30 ml (2 tablespoons) Maple syrup
- 50 g (2 heaped tablespoons) Clover Mama Bake Margarine
- 2 (1 tablespoon) garlic cloves, crushed
- leaves of 1 thyme sprig plus extra thyme sprigs, to garnish
- 8 chicken thighs and/or drumsticks, skin on
- salt, to taste
- 30 ml (2 tablespoons) Clover Olive Pride Extra Virgin Olive Oil
- 10 – 12 baby carrots, skin on and scrubbed clean
Method
- Fry the bacon until crisp and golden. Remove from the pan, drain on a paper towel and allow to cool completely. Chop into small bits once cooled.
- Place the cooled bacon, Maple syrup, margarine, garlic and thyme leaves in the bowl of a food processor. Pulse until combined but still chunky.
- Preheat oven to 200 ̊C.
- Using your fingers, gently loosen the skin from the chicken and push the bacon and Maple syrup stuffing under the skin.
- Place the chicken pieces in a baking dish, season with salt and drizzle with olive oil.
- Roast for about 20 minutes.
- Remove from oven and add the carrots to the baking dish, combining them gently with the chicken and cooking juices, ensuring they are evenly distributed.
- Return to the oven and roast for another 25 minutes until cooked and golden.
- Serve garnished with the extra thyme sprigs.
TIP:
- Serve with creamy polenta to soak up the juices.
CLOVER INGREDIENTS USED IN THIS RECIPE
