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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 (eve ahead of time), delicious, and feeds a crowd.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: bacon recipes, chicken recipes, chicken thighs, gluten-free chicken recipes, gluten-free dinner recipe
Servings: 6 people
Author: K.C. Cornwell

Ingredients

  • 3 TBSP olive oil
  • 2 TBSP gluten-free Dijon mustard
  • 1 TBSP balsamic vinegar
  • 6 boneless skinless chicken thighs
  • 1 1/2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 7-8 pieces thick-cut gluten-free bacon

Instructions

  • Place oven rack in the center position, and heat oven to 425 degrees.
  • 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.)
  • 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.
  • 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. 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.
  • *Leftovers can be refrigerated in an airtight container for 3 days.