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    Home / Recipes / Main Dishes

    Sheet Pan Chicken Thighs Recipe With Bacon

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    Sheet Pan Chicken Thighs Recipe With Bacon

    This Sheet Pan Chicken Thighs Recipe with bacon checks all the boxes: it's easy to make (even ahead of time), delicious, and feeds a crowd.

    Dairy FreeMain DishesPaleo Friendly

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    Sheet Pan Chicken Thighs Recipe with Bacon is a perfect recipe for meal-prepping or for feeding a crowd without much effort. And it’s DELICIOUS.

    Have you wondered how to cook moist, flavorful boneless + skinless chicken thighs in the oven? It’s totally possible and really easy.

    Tools to make this fabulous sheet pan chicken thighs recipe:

    The key is to use a wire rack on a rimmed baking sheet and a hot oven. This process allows the chicken to cook quickly and evenly, which preserves the moisture in the chicken, in addition to saving time.

    Increasing or doubling the recipe:

    I usually do 6 thighs at a time, which provides dinner for my family with some leftovers for the next day. You could definitely kick this up to 8 thighs without changing much, or double the recipe for meal prep or to feed a crowd.

    Serving these chicken thighs: it's super versatile

    This sheet pan chicken thighs recipe is super versatile too. I chop them up for salads and wraps, add the meat to ramen or rice bowls, and eat then just as they are. Since I want pumped up flavor that enhances my dishes instead of muddling them, I use a of bit mustard and vinegar for my sauce. I’ve tried my favorite Red Pepper Vinaigrette (of course I have) and loved the results, so feel free to play around with the sauce a bit.

    oven chicken thighs with bacon served with salad

    The bacon is optional- but encouraged.

    I added bacon to the mix on a whim, and I pretty much use it every time I make this sheet pan chicken things recipe now. It adds tons of flavor + moisture, and gives me added options for meal prep too – I’m not really a fan of eating the same thing over and over, so I switch up the salads and wraps by adding bacon and other fixings. If you don't have bacon or don't want to use it, you can just skip it. If you do use bacon make sure it's thick cut!

    Give this recipe a try for perfectly baked boneless skinless chicken thighs!

    sheet pan chicken thighs recipe on a wire rack just out of the oven

    Sheet Pan Chicken Thighs Recipe With Bacon

    K.C. Cornwell
    This Sheet Pan Chicken Thighs Recipe with bacon checks all the boxes: it's easy to make (even ahead of time), delicious, and feeds a crowd. The recipe is also great for meal prep.
    4.95 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 310 kcal

    Ingredients
     
     

    • 3 tablespoon olive oil
    • 2 tablespoon Dijon mustard make certain it's gluten-free
    • 1 tablespoon Balsamic vinegar
    • 6 boneless skinless chicken thighs
    • 1 ½ teaspoon fine sea salt
    • 1 teaspoon freshly ground black pepper
    • 7-8 pieces thick-cut bacon gluten-free

    Instructions
     

    • Place oven rack in the center position, and heat oven to 425 degrees F (220 C)
    • Set a stainless steel wire rack in a rimmed baking sheet and set aside. (For easier clean-up, line the sheet pan with foil first.)
      adding raw chicken thighs to sauce
    • Whisk the olive oil, Dijon and balsamic in a large bowl to make a smooth sauce. Combine the salt and pepper in a small bowl. Add the chicken to the sauce and toss to coat well. Remove the chicken thighs one at a time and season on both sides with the salt and pepper, then arrange on the wire rack in a single layer.
      wrapping chicken thighs with bacon on a wire rack
    • Drape the bacon over the chicken thighs in a single layer. Roast the chicken for 20-25 minutes, or until the internal temperature measures at 165 degrees F (75 C).
      top down view of sheet pan chicken thighs recipe on a wire rack just out of the oven
    • Remove from the oven and cover with foil for 8-10 minutes to allow the chicken to rest (this allows for juicy, tender chicken.)
      Serve and enjoy.

    Notes

    *Leftovers can be refrigerated in an airtight container for 3 days.

    Nutrition

    Calories: 310kcalCarbohydrates: 1gProtein: 25gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 124mgSodium: 908mgPotassium: 343mgFiber: 0.3gSugar: 0.5gVitamin A: 42IUVitamin C: 0.02mgCalcium: 17mgIron: 1mg
    Keyword bacon recipes, chicken recipes, chicken thighs, gluten-free chicken recipes, gluten-free dinner recipe

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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