In a large bowl, soak the cubed red potatoes in water for at least 30 minutes. After soaking, drain, add the cubed sweet potatoes, season to taste with salt and pepper and drizzle with 2 tbsp olive oil.
Preheat oven to 375F. Sprinkle chicken with chicken spice rub.
Heat a dutch oven over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate. Cook other half of bacon.
Turn the stove down to medium low. Add the chicken into the pan. Brown the chicken for 3 minutes on one side, then flip and cook for 2 minutes on other. Remove chicken onto a plate.
Add the garlic and onion and cook for 2 minutes, stirring constantly so garlic does not burn. Then, Add 1 1/2 cups chicken broth into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Add Honey Mustard bbq Sauce and half of cooked bacon and stir to combine. Then add the chicken and all the potatoes back into the pan.
Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown. Potatoes should be fork tender. Garnish with remaining bacon and optional rosemary or parsley.