- 1 1/2 teaspoons finely chopped fresh thyme
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 4 (8-oz.) boneless, skinless chicken breasts
- 8 bacon slices (not thick cut)
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 2 tablespoons chopped fresh chives, divided
Preheat oven to 400°F. Stir together thyme, sugar, cayenne, 1 teaspoon of the salt, and 1⁄2 teaspoon of the black pepper in a small bowl. Sprinkle chicken evenly on both sides with thyme mixture. Wrap 1 bacon slice around each breast; tuck a second slice under wrapped slice, and wrap again, covering as much of the chicken as possible. Tuck the end of the second slice back under itself.
Add the bacon-wrapped chicken to a large nonstick skillet, and cook over medium, turning frequently, until all sides are browned and crispy, about 25 minutes. Remove skillet from heat.
While chicken is cooking, toss potatoes with oil and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper; arrange on a lightly greased wire rack on a rimmed baking sheet. Bake in preheated oven until potatoes are golden brown and cooked through, about 25 minutes. Remove baking sheet from oven, and slide potatoes to one side of rack. Arrange chicken on rack; transfer potatoes, cut side down, to skillet. Bake chicken in preheated oven until a thermometer inserted into thickest portion registers 165°F, about 10 minutes. Place skillet with potatoes over medium, and cook until crispy, about 10 minutes.
Stir together mayonnaise, Dijon, ketchup, and 1 tablespoon of the chives in a small bowl. Garnish chicken and potatoes with remaining 1 tablespoon chives, and serve with mayonnaise-chive sauce.