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. The recipe is also great for meal prep.
Servings: 6 servings
Calories: 310kcal
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.)
- 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 F (75 C).
- 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: 310kcal | Carbohydrates: 1g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 908mg | Potassium: 343mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 42IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg