Sheet Pan Mustard Chicken with Bacon, Mushrooms & Onions

I came across this recipe while looking for simple suppers to make in the days leading up to Christmas. As much as I enjoy being in the kitchen, I rather bake than cook, so when I saw this sheet pan chicken, I was hooked. Cooking with ingredients I always have on hand always makes my life so much easier. The only ingredient I had to purchase was bone-in chicken.

So on the day before Christmas Eve I assembled the ingredients and got to work. The aroma of the chicken, mustard, onions and bacon was amazing! Served with a green salad and crusty French bread, it was a winner, winner, chicken dinner!

P.S. Partially frying the bacon pieces would be the only change I would make the next time I serve this dish.

Ingredients

2 lbs bone-in, skin-on chicken pieces

1.5 lbs potatoes, preferably waxy types such as red, Yukon gold or fingerling, halved or quartered to 2-inch pieces

1 garlic clove, grated

1 tablespoon whole-grain mustard (or Dijon)

4 tablespoons olive oil

1 tsp salt

1/2 tsp black pepper

2 yellow onions, thinly sliced

8 oz. button mushrooms, sliced

2-3 thick-cut bacon slices, cut to 1/2-inch pieces*

2 tablespoons Dijon mustard

1 cup heavy cream

1 tsp thyme leaves plus 8-10 sprigs

Directions

1.     Preheat oven to 425F. Combine chicken, potatoes, garlic, 1 tablespoon whole-grain mustard (or Dijon), 2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a large bowl.

2.     Arrange chicken pieces skin side-up and potatoes cut side-down on the sheet pan, allowing space in between.

3.     Toss the sliced onions, mushrooms and bacon with the remaining olive oil, salt and pepper. Arrange in piles in between the chicken and potatoes, cramming the sheet pan to the edges. Bake for 30 minutes, rotating the pan once halfway through.

4.     Meanwhile, whisk together the 2 tablespoons Dijon mustard with the cream, thyme leaves and a pinch of salt and pepper.

5.     After 30 minutes, pour this mixture over the chicken pieces and all around the sheet pan. Arrange the 8-10 thyme sprigs on top, and return pan to the oven. Cook another 15-20 minutes. Enjoy!

* Partially cook bacon before adding to #3.

 For more sheet-pan dishes, click on this Pinterest site:

https://www.pinterest.com/pin/sheet-pan-mustard-chicken-with-bacon-mushrooms-onions--304555993558187874/