Directions

1. Salt 4 chicken thighs front and back with one teaspoon kosher salt

2. Wrap each leg with one strip of bacon

3. Place on a sheet pan

4. Cube 2 lbs potatoes and 1 medium red or yellow into 1” cubes and toss with ¼ c olive oil, 1 teaspoon kosher, 1 tablespoon fresh rosemary leaves

5. Combine all ingredients and distribute evenly on a well-oiled sheet pan.

6. Roast at 400 degrees F for 40 minutes