Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples is a simple weeknight dinner that can be on the table in less than 30 minutes. Easy 1-Pan Chicken with bacon, apples, veggies, and the most delicious rosemary balsamic sauce! Paleo and Whole30 compliant.
Sheet Pan Chicken for the win!
I’ve been living by my trusty sheet pan so often lately! Life has been crazy busy, and the sheet pan meals are totally making things so much easier. I figured it was time for a new sheet pan dinner, so I present to you: Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples!
As a nutritionist, I know that nothing is better than dinner recipes that are healthy, tasty, and so simple to make! We’re definitely hitting all three with this dinner!
My house never smelled so good the other day. It was so ridiculous that my visiting friend had to get a peak in the oven. YOU GUYS. This dinner. SO incredibly flavorful and delicious! I. am. obsessed. Something about the balsamic rosemary marinade, and the sheet pan chicken with the bacon and apples took my taste buds to their happiest place on earth. I threw in some brussel sprouts because I love them, and it was just perfect. Perfection.
How to make Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples
Did I mention easy? 1 pan, and throw everything in the oven. You’ll love those 20-25 minutes when this is baking in the oven because it smells so darn good. This recipe was simple to whip up.
Ingredients:
Here is what you need to make this amazing dinner:
- chicken
- balsamic vinegar
- avocado oil or olive oil
- lemon
- fresh rosemary
- cloves of garlic
- brussels sprouts
- apples
- bacon
The Directions:
- I chopped up some fresh rosemary and added it to my food processor with the balsamic, lemon, garlic, and olive oil. Pulse for a few minutes.
- Marinate the chicken ahead of time (up to 12 hours or so), or just let it sit for as little as 5 minutes.
- The bacon also gets tossed on the pan without having to cook before hand. Fewer dishes is winning at dinner time!
- Finally, toss the extra marinade onto the brussel sprouts and apples. Everything will bake for 20-25 minutes (or until chicken is cooked through).
I made a small mistake in this recipe and didn’t even realize until the next day. I had intended on adding mushrooms. Whoops. So if mushrooms are your thing, add them on the sheet pan too!
Serving and storing:
I usually enjoy this as a glorious bowl of goodness tossed with some greens. My kids and hubby eat over a bowl of rice or with my Perfect Skillet Roasted Potatoes. We were all quiet (even my loud children) because everyone was too busy inhaling and loving this dinner.
This dinner will keep well in the fridge for up to 1 week, and makes fantastic lunch bowls!
This has become a staple in our house, and I hope yours too!
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Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples
Rosemary Balsamic Sheet Pan Chicken is loaded with flavor like bacon, apples, and brussels sprouts. Less than 30 minutes is all you need before you get this one pan meal on your table!
Ingredients
- 1.5 lbs chicken breast
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- Juice of 1/2 lemon
- 2 cloves garlic crushed
- 1/4 cup chopped rosemary
- 10 oz brussel sprouts stem cut off and cut in half
- 2 apples cored, peeled, and chopped
- 6 slices of bacon chopped
- Salt + Pepper to taste
Instructions
-
Cut your chicken breast into smaller chunks or pieces. Set aside.
-
Make your marinade by blending balsamic vinegar, oil, lemon, and garlic. While motor is running, add chopped rosemary. Continue blending for at least 1 minute or until rosemary is well incorporated. Place chicken into a bowl or container with marinade. Marinade for at least 5 minutes, but up to 12 hours.
-
Preheat oven to 375 degrees. Line a large sheet pan with foil. Place brussel sprouts, apples, and bacon on the sheet. Add chicken. Brush any reserved marinade over sprouts and apples.
-
Bake for 15 minutes (depending on thickness of chicken). Bump up the oven to 425 degrees, and cook for another 5 – 10 minutes of cooking to get everything extra crispy!
-
Remove from oven and serve immediately. Salt and pepper to taste.
I made this tonight and it was delicious! It’s a perfect dish for the fall weather. Next time I may spread everything over 2 pans to get more even layers for roasting. I bumped up the temp to 425 for a few minutes longer to make sure everything got brown and toasty. I served it with brown rice and it was very tasty! Thank you!
You’re welcome, Amanda! Glad you enjoyed it. It’s a new fall favorite for me too!
I had to remove liquid three times…more like poached chix and veggies than roasted. Next time I’d omit Apple’s till the end and cook bacon separately.
Delish! So simple and no mess! Loved this leftover. Great week eight meal. Fast and easy lunch the next day.
Thanks Erin! It’s my personal favorite dinner and we make it often 🙂
Oh my good news this was phenomenal I spread it over two pans and added one potato. I loved it and so did the family. Definitely a keeper!
Thank you, Cait! So glad your family enjoyed it 🙂
I have made this recipe 3 times for my family already & it is so yummy! Everyone LOVES it. I have also shared it with many friends & family members who have it on a regular rotation at their house. I did start frying the bacon a little bit before cooking in the oven to make it crispy. 🙂 Thanks again!
Hi Amy, You have great taste and a great name 😉 this is one of my favorites too!! Thanks for sharing and stopping by 🙂
This is my new favorite recipe! I served it over arugula with additional balsamic vinegar. I brought leftovers in for lunch today and ended up sharing the recipe with my department because the smell of bacon wafted through the floor 🙂
Thank you, Sarah!!! so glad you loved it, and glad you shared with others 🙂 It’s a personal favorite of mine too!
Hi Amy
Some people saying that we shouldn’t marinade any lemon or vinegar more than half an hour otherwise the meat will be chewy. You have stated in this recipe to marinate longer than that, wouldn’t it make the meat chewy, thanks.
I’ve made this 3 or 4 times now, and it’s always delicious! It’s currently marinating right now for dinner again tonight. Shared on Facebook!
LOVE that!! Haha, you sound like me. I make it all the time too!
Is there a place to get the nutritional information for this recipe? Thank you.
Hi Dawn, yes! I am slowly adding nutrition facts to all of my recipes. I just updated this one for you. It’s at the bottom of the recipe in the notes section. Hope this helps!
Oh my, I have to thank you for this awesome recipe. We just had it for dinner and it is delicious!
Thanks, thanks, thanks.
Thank you!! And yes, this is a favorite of mine!
Hmmm, everything was just sooooo watery. I’m not sure if I should have put it on 2 pans like someone above mentioned. I was kind of hoping the apples would be kind of roasted, but they were more like mushy applesauce. I kind of liked the flavor and I feel like it has potential. I’m just not sure what I did wrong… 🙁
Had the same experience as Tammy above. Half way through baking I had to take the entire sheet pan and carefully drain it over the sink. By the time everything was really cooked, the chicken was dry. Even though it’s so convenient to throw everything in a roasting pan together, I’m more inclined to bake and roast everything individually until almost done and then throw it in the pan together for the last 5 -10 ten minutes. All of the ingredients together have different baking times. I also think the marinade could use a good dollop of dijon mustard and a few red onions to caramelize would have made it even better. Don’t get me wrong, the dish is well worth making but the timing is off somehow.
I just discovered your site through my daughter who made this recipe while I was visiting her. It was so delicious she sent me the PIN. I’m making this today. It’s my second time. This time I decided to double the amount of marinade. I have to say that the leftovers for this are even better!! Thanks so much and I look forward to trying more of your recipes!
Great love to hear that!
I marinated the meat for 24 hours and it was still bland following the recipe.
When reheating in a pan I added honey, garlic salt, tiny bit of chicken stock & roasted sesame oil which brought the flavors in there to life.
Hi there,
Could this be made into a freezer meal? Combine all the ingredients in a ziplock bag, freeze, then thaw the night before and bake?
Thanks,
Erin
Yes, I think it would work. Just may have some extra water when you go to Bake it.
This dish didn’t turn out so great for me. The Brussels sprouts were undercooked, though the apples and chicken were cooked perfectly. The flavor was good, but it needed salt and pepper. Next time, I would probably parboil the sprouts before throwing them in the pan and add salt and pepper to the marinade.
This looks delicious but I want to make sure I get the rosemary measurement straight before I cook it… recipe calls for “1/4 cup chopped.” Do I first remove from stem, then chop them, then fill a 1/4 cup measuring cup? Thanks!
Good question. Remove from the stem, chop, and fill a 1/4 cup. It’s a lot, but well worth it! Especially if you love rosemary.
Yeah I agree. This meal has great potential though. However, the issues I found were the bacon takes so long to cook, and the apples are mushy super quick. I think a few minor changes though would be perfect. This absolutely requires the Bacon to be pre-cooked, and I would toss in the apples only in the last 5 minutes.
Recipe sounds delicious! We don’t eat bacon. Is there a substitute?
You can leave it out!
Husband doesn’t like brussel sprouts. Have you tried anything else. Maybe potatoes, sweet potatoes or turnips?
Potatoes and mushrooms would be great!
I added a sauerkraut it was amazing
Love that addition!!!
I could eat this every day. This become my number one favorite meal a couple of years ago. It’s wonderful to make ahead for lunches too.
This was so good! I made a few slight modifications to make sure everything cooked evenly and had enough seasoning. I roasted just the Brussels sprouts and bacon first (I sprinkled them with salt and pepper) for 5 minutes at 375. THEN I added the chicken and apples, adding the remaining marinade and a bit more salt and pepper. Cooked everything together for 15 minutes, then an additional 10 at 425. It came out perfectly!
Can you do this with boneless, skinless chicken thighs?
Sure can!
This was easy and delicious. I marinated the chicken for about 7 hours (did this step in the morning and put it in the refrigerator). I doubled the recipe for our family of 6 and had some leftovers which I will put in individual serving containers over a bed of rice. These will come in handy for another busy night. One thing I did differently (because I made a mistake this morning and went ahead and cooked all 3 packages of my bacon in the oven without thinking) – I waited until about the last 5-10 minutes and then tossed the already cooked bacon pieces over the top of the two sheet pans. I also noticed after 20 minutes of cooking that my oven wasn’t hot enough probably because I had two sheet pans in it instead of one, so I increased the temperature from 375 to 450 for the last 10-12 minutes. Everything was cooked to perfection in my opinion. The chicken was fluffy, apples cooked but not mushy, brussels sprouts were done with just a little crispiness to the outer edges. The apples’ sweetness was a wonderful complement to the other flavors. All 6 of us loved this dish – and it will be part of our regular rotation.
Amy – I love your healthy and delicious recipes and thank you so much for sharing them with us!
This meal is absolutely incredible!! All the flavors work together so well, it’s just….so amazing. My husband and I make it regularly, in fact it might be our favorite meal to make at home, although we’ve added a few (unnecessary) tweaks. First, in order to get the bacon and Brussels sprouts fully cooked, the chicken can get a little dry and overcooked. We use thighs instead of breasts and they stay juicy. Second, we don’t blend the marinade. This step seems unnecessary to me personally, I’ve never blended a marinade, and aromatics like rosemary seem to permeate through just fine. We also add a couple extra slices of bacon to the pan. Can’t go wrong! The one problem we have with the recipe is just how much liquid ends up in the pan. Yours looks nice and dry, so I’m not sure what causes it (possibly just liquid cooking out of the chicken), but we’ve always had to drain it out a few times while it bakes, and nothing gets quite as crisp as it should. Small price to pay for such a delicious dinner!
Also, the addition of apples is genius! Nothing quite like biting through a chunk of soft, bacon-wrapped apple. Yumm!!
Thanks for this fantastic recipe!! I double it every time so we can eat it for days. We love it!
So glad you love it, and thanks for adding in your tweaks 😉
looks amazing and I can’t wait to try it. Thank you!
This was so yummy!! My family really enjoyed this. Next time I would use more chicken and an extra apple because my family gobbled it up!
Delighted to see the Brussels sprouts. It’s all so So SO good! I added cubed, skin on gold potatoes so I wouldn’t have to do starch in a separate pot. Substituted thighs for chopped breasts once, bumped up cooking time by 10 mins and it was all good. Thank you!
What did I do wrong because mine came out very soggy (lots of liquid in the pan) and not crispy at all 😩. Also, for the 1/4 cup rosemary, is that measurement before or after chopping?
Lauren, if it there is extra liquid it could be a few things. Some chicken is VERY watery and causes more water to release. You will get some water from the apples and brussels, but shouldn’t have that much. You can let it toast for about 5 extra minutes at 425 to let some of that juice harden, or drain some of the juice and stick it back in to the oven.
And the rosemary is after chopping!
Update to my previous comment: I just ate it and was extremely disappointed. Brussels sprouts were undercooked, apples and bacon were mushy, NOTHING was crispy. I’m so sad! I was so looking forward to this meal. I will try again and tweak some things. I’m also very disappointed to see that Amy seems to only respond to to those who rave about this meal..
How do you get it where the chicken does taste dry? Whenever I have to cut chicken into chucks it turns out dry
You can keep the breast in tact or use chicken thighs that will not dry out like breasts. In this recipe, the addition of vegetables and bacon should provide enough moisture that prevents the chicken from being too dry.
Does this really have 444,000 calories?!!? 444k?
Each serving has 444 kcal or kilocalories. 1 kcal is equivalent to 1 calorie. They are the same measurement and used interchangeably on nutrition labels.