Here’s a sheet-pan chicken sweet potatoes and brussel sprouts with bacon and balsamic glaze dinner, inspired by Cooking Classy, that’s a must-have in your arsenal of recipes. Exquisitely seasoned chicken complemented with veggies naturally caramelized by roasting couldn’t be easier when baked up all at once on a single pan. More taste and less of everything else: Time, dishes, mess.
Chicken is a great choice for sheet-pan recipes. Not only versatile, it cooks quickly, comes out tender and goes with everything. Likewise, hearty veggies like sweet potatoes and Brussels sprouts are well suited to oven roasting. The more you can let them caramelize (gain color and flavor while cooking), the better they will taste.
Balancing flavors is key in creating dishes with fabulous overall flavor. Savory, sweet and tangy — this dish has it all. Once it’s plated, your lucky dinner companions will never guess how quickly it all came together.
Pairing opposite flavors together actually helps deepen both. The contrast of bacon’s savory saltiness and the potatoes’ earthy sweetness lets each shine even brighter. That’s part of the reason for something we all know: Bacon really does make everything better.
Balsamic glaze is genius, too. It’s so easy to make and adds another dimension to any dish. It’s a syrupy glaze that’s rich, acidic and sweet, adding depth and contrast to any dish. Just two ingredients and a few minutes are all it takes to turn any meat or veggie into a memorable, ask-for-the-recipe creation.
Sheet-pan chicken, sweet potatoes and Brussels sprouts with bacon and balsamic glaze
5 slices bacon, diced and cooked for 6 minutes until almost crisp
20 ounces sweet potatoes, peeled and diced into 3/4-inch chunks
16 ounces Brussels sprouts, bottoms trimmed, cut in half
1-1/2 pounds boneless, skinless chicken breasts, diced into 1-1/4-inch cubes
1/2 medium red onion, diced into chunks
3 garlic cloves, minced
2 tablespoon olive oil
Salt and freshly ground black pepper
1 tablespoons minced fresh rosemary
3 tablespoon store-bought or homemade balsamic glaze (see Notes below)
2 tablespoons minced fresh parsley (garnish)
Preheat oven to 400F. Line rimmed 18-by-13-inch baking sheet with parchment paper (or use nonstick cooking spray).
Place diced sweet potatoes, Brussels sprouts, cubed chicken, red onion and garlic in large bowl. Drizzle with olive oil and toss to evenly coat. Add rosemary, salt and pepper. Mix well.
Spread mixture evenly (being careful not to overlap pieces) on parchment-lined baking sheet.
Sprinkle bacon over top of mixture.
Roast in oven 17–20 minutes, until chicken has cooked through and center of thickest pieces registers 165F.
Drizzle everything with balsamic glaze, sprinkle with parsley, and serve immediately.
Cut chicken into uniformly sized pieces so they'll finish cooking through at the same time.
For homemade balsamic glaze: In small saucepan, whisk together 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring to boil, then reduce heat to medium-low and simmer, stirring frequently, until reduced to about 3 tablespoons (10–13 minutes). Let cool. Glaze will thicken as it cools.