Classic favorite flavors combined into one easy dinner!
4 chicken thighs, bone-in, about 2 pounds
4 ounces bacon, 4 slices, cut in half lengthwise to make 8 short strips
1 1/2 pounds Yukon gold potatoes, cut into 1” x 2″ pieces
2 Tablespoons olive oil + 1 Tablespoon for the veggies
2 Tablespoons honey
3 Tablespoons stoneground mustard
2 Tablespoons Dijon mustard
1 Tablespoon + 1 Teaspoon chopped fresh rosemary
1 clove garlic, minced
2 Teaspoons dried onion granules
1/2 teaspoon dried garlic granules
1 Teaspoon sea salt
1 1/2 pounds veggie of choice, I used asparagus, tough ends trimmed
Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
Evenly space the chicken thighs on the baking sheet, and lay 2 cut strips of bacon over each chicken thigh, tucking the ends under. Place the potatoes on the baking sheet around the chicken thighs, putting as many cut sides down as possible.
In a small bowl, mix together the olive oil, honey, stoneground mustard, Dijon mustard, rosemary, garlic, dried onion and garlic, and sea salt until combined. Evenly portion out the honey mustard sauce over the chicken thighs and potatoes, using the back of a spoon to coat the bacon wrapped chicken thighs.
Place the sheet pan in the oven and bake for about 35 minutes, or until the chicken is mostly done in the center and the potatoes are tender and golden brown. Toss the asparagus with the remaining 1 tablespoon of olive oil and place it around the edges of the baking sheet. Use a spoon to push the chicken and potatoes together a bit to create space for the veggies. Roast again just until the asparagus is tender, 6-8 minutes.
For the veggies you can also place them on a separate baking sheet and place it in the oven near the end of the cooking time.
Keywords: Paleo, Gluten Free, Dairy Free, Sheet Pan Dinner