Remove chicken from the refrigerator, season with salt and pepper, and let sit for 20 or so minutes.
Next, whisk the olive oil with the mustard, 2 cloves of minced garlic, smoked paprika, salt and pepper, and 2 tablespoons of fresh herbs. Set aside.
Heat up a large, oven-safe skillet over low-medium heat. Add the bacon and cook until crisp. Pour out some of the bacon fat. Add potatoes, cooking until somewhat crisp, then add onions and pears, stirring for a minute or two. Turn off flame.
Add the chicken pieces right on top of the potato mixture. Squeeze lemon halves over all the ingredients, including the chicken. Add the additional lemon pieces to the pan.
Slather the chicken with some of the mustard-garlic sauce. Whatever is left over, drizzle over the potato mixture.
Sprinkle remaining fresh herbs over all the ingredients.
Place in oven and roast for 1-1 1/2 hours (check on it at the one hour mark to see how the chicken is crisping up).
Remove from oven and let sit for 10 minutes before serving.