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.
Servings: 6 people
- 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
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.