Dutch Oven Honey Mustard BBQ Chicken and Potatoes

Preheat oven to 375 degrees Fahrenheit

Make your BBQ sauce by whisking together 1/4 cup honey, 1/4 cup yellow mustard, 2 1/2 tablespoons barbecue sauce, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 pinch salt, and 1 pinch black pepper in a small bowl. Set aside.

Season 2 pounds boneless skinless chicken breasts with 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon Italian seasoning, 1/4 teaspoon paprika, and 1/4 teaspoon chili powder. Set aside.

Heat a dutch oven over medium-high heat. Add 8 ounces bacon and cook until crisp, about 7 minutes. Transfer bacon to a paper towel-lined plate.

Add the chicken into the pan. Brown the chicken for 2 minutes per side, until golden brown. Transfer chicken to a plate.

Add 2 cloves minced garlic and 1/2 cup diced yellow onion and cook for 2 minutes, stirring constantly so garlic does not burn. Deglaze the pan by pouring in 1 1/2 cups chicken brothand scrape the brown bits off the bottom of the pan. Add BBQ sauce and half of the cooked bacon and stir to combine. Return the chicken to the pan and add in 1 pound red potatoes and 1 pound sweet potatoes .

Bake for 40 to 50 minutes, uncovered, until potatoes are fork tender. Garnish with remaining bacon.