Oven-Fried Chicken Thighs Wrapped in Bacon with Sauteed Zucchini

So a little adventurous tonight, I'm usually not one to dive headlong into baking stuff, but I had bacon, chicken thighs and corn meal so Google served up a tasty recipe that used all three!

While the oven was working its magic there was plenty of time to get the zucchini going and sauteed with some tasty herbs.

So...first...start pre-heating to 350 and gather the ingredients 4 boneless chicken thighs 4 strips of bacon 1/2 cup of corn meal 1/4 tsp of salt Paprika Pepper
Mix all your dry ingredients together
Next thing you'll want to do is microwave the bacon for about 45 seconds between paper towels. I normally do NOT recommend this method for cooking bacon, but this is method is important for two reasons: 1) You don't want to overcook the bacon and 2) you don't want to take alot of time/energy - microwaving is just quick and easy. So microwave it for about 45 seconds and then you'll wrap each piece of bacon around a thigh, and secure with toothpicks if you want.
Heavily dredge the thighs through the breading and place on a rack to cook. The rack is important to get the air moving underneath each piece so the bacon crisps up and you don't get uneven texture on the thighs. Put them in the oven for 50 minutes to an hour, or more if needed to cook thoroughly.
Next up while that is cooking is the zucchini. It was a pretty basic side dish, zucchini pan cooked in olive oil with generous amounts of pepper and Herbs de Provence. The herb concoction we get from a local spice store, but it seems to be mostly lavender, marjoram, basic, rosemary and thyme. What sets it apart is the lavender, very very pungent and really gets in good with vegetables.
OK, so - cut up the zucchini in your preferred manner, toss with the olive oil and spices, and saute until golden brown.
Once the chicken is done, put those bad boys on a plate and dig in!

Dessert was the last two Snickerdoodles. Tasty!