Smoky Bacon-Wrapped Chicken Thighs with Roasted Zucchini & Asparagus

Directions

1. Preheat the oven to 450°F and set out all ingredients and tools.
2. Mix chili powder, paprika, onion powder, cinnamon, salt, and pepper in a small bowl for the spice blend.
3. 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.
4. Bake the chicken until it is browned and reaches an internal temperature of 165°F, about 20–25 minutes.
5. 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.
6. Trim the root ends of the green onions, cut them into ¼-inch pieces on the bias, and add to the bowl.
7. Strip mint leaves from stems, mince and add most of them to the bowl, reserving some for garnish; squeeze in lemon juice and stir.
8. 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.
9. Roast the vegetables in the oven until fork-tender, about 12–15 minutes, while the chicken finishes.
10. 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.
11. Plate the chicken with the roasted vegetables, garnish with the remaining mint, and adjust seasoning if needed.