Thyme & Bacon Roasted Chicory – a delicious recipe with white chicory, olive oil, bay leaves, thyme, garlic, bacon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.
2
2. Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.
3
3. Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.
4
225 kcalories, protein 9g, carbohydrate 5g, fat 19 g, saturated fat 4g, fibre 1g, salt 1.76g
487
kcal
Calories
18
g
Fat
68
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large heads of white chicory, 2 tbsp olive oil, 3 bay leaves, 3 thyme sprigs, and more.
Yes, Thyme & Bacon Roasted Chicory falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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