Step 1

Cut the bacon slices in half crosswise, roll up each piece and secure with a wooden toothpick. Trim the toothpick.

Step 2

Heat the canola oil in a large skillet over high heat. Season the chicken with 1/4 teaspoon salt. Add half the chicken to the skillet, skin-side down, scatter the bacon around the chicken and cook until the chicken is golden brown and the bacon is crisp, 4 to 6 minutes per side. Transfer the chicken and bacon to a plate. Repeat with the remaining chicken pieces.

Step 3

Wipe out the skillet and return to medium heat. In a medium bowl, toss the potatoes with the olive oil and season with 1/4 teaspoon salt. Transfer the potatoes and any oil in the bowl to the skillet. Arrange the potatoes cut-side down and cook until golden brown and crisp, 6 to 8 minutes. Turn and cook on the rounded sides until crisp, about 2 minutes. Add the onions, peppers, and rosemary and toss to combine. Cook, covered, shaking the pan occasionally, for 5 minutes.

Step 4

Return the bacon and chicken (along with any juices) to the pan, nestling it among the vegetables, and cook, covered, shaking the pan occasionally, for 5 minutes.

Step 5

Uncover and cook until any liquid has evaporated, the chicken is cooked through, and the potatoes are tender, about 5 minutes.