A little savory, a little sweet, and with little clean up, this is a perfect easy dinner for cool fall evenings.
Satisfy your sweet tooth with this easy-to-make recipe for Sheet Pan Chicken with Potatoes, Brussel Sprouts, Apples, and Bacon.
1. Info for Sheet Pan Chicken with Potatoes, Brussel Sprouts, Apples, and Bacon
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 4
- Calories: 709 kcal
2. Ingredients for Sheet Pan Chicken with Potatoes, Brussel Sprouts, Apples, and Bacon
- 1 1/2 lb. mixed baby potatoes
- 3 Tbsp. olive oil (divided)
- 1/2 tsp. salt
- Black pepper (divided, to taste)
- 1 lb. Brussels sprouts
- 2 medium red baking apples (like Fuji or Pink Lady)
- 3 strips bacon
- 2 tsp. Dijon mustard
- extra-virgin olive oil
- 1 1/4 tsp. salt (divided)
- 4 chicken breasts (5-6 oz. each, pounded to 3/4-inch thickness)
Preheat the oven to 400°F.
Line an extra-large baking sheet with parchment paper.
Dice the potatoes into 3/4-inch pieces and place in a large mixing bowl. Toss with olive oil, salt, and black pepper.
Arrange the potatoes on the baking sheet.
Roast the potatoes on middle rack of oven for 10 minutes.
Trim the ends from the Brussels sprouts and cut in half. Slice the apples 1/4 inch thick. Dice the bacon into 1/2-inch pieces.
In a large mixing bowl, whisk together the olive oil and Dijon mustard. Add the Brussels sprouts, apples, and bacon to the bowl. Season with salt and black pepper. Toss to coat evenly.
Open the oven. Shift the potatoes to one side of the baking sheet. Place the Brussels sprouts and apples on the other side of the sheet, and reserve the mixing bowl. Continue roasting for 5 minutes.
Place chicken cutlets in the reserved mixing bowl. Season with salt and black pepper. Use a rubber spatula to toss the chicken to coat in the residual oil and Dijon mustard.
Open the oven. Shift the potatoes and Brussels sprouts to either side of the sheet, then lay the chicken in the center of the baking sheet. Roast until the chicken is cooked through, the potatoes and bacon are crisp, and the Brussels sprouts and apples are tender, about 20 minutes.
Check to see that dish is done. Remove from oven or add time as needed.
Plate and serve immediately.