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This Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples is a quick and wholesome weeknight dinner that fills your kitchen with the most incredible aroma. Made in just one pan, it’s layered with flavor from juicy chicken, crispy bacon, sweet apples, caramelized Brussels sprouts, and a rosemary balsamic marinade that pulls it all together beautifully. It’s also Paleo and Whole30 compliant.
As a nutritionist, I’m always looking for ways to make healthy meals that actually feel comforting and satisfying. This dinner checks all the boxes. It’s simple, nutrient-dense, family-approved, and ridiculously good.
A Go-To for Busy Weeknights
Let’s be real. Weeknight dinners need to be quick, delicious, and cleanup-friendly. Life has been crazy busy, and the sheet pan meals are totally making things so much easier. This one-pan chicken recipe does exactly that. Lately, my sheet pan has been my best friend, especially on the days when life feels nonstop. This recipe came together out of that need, and now it’s a regular in our rotation.
And can we talk about the smell? The balsamic rosemary marinade baking in the oven with the bacon and apples is just next-level. A friend walked in while it was roasting and immediately peeked inside the oven. It’s that good. And honestly, it’s such a delicious way to make the most of all those apples while they’re in season!
How To Make It
This is a true toss-and-bake meal. Here’s how it comes together:
- Blend up a simple marinade using balsamic vinegar, fresh rosemary, garlic, lemon juice, and olive oil.
- Coat the chicken in the marinade. You can marinate ahead for up to 12 hours or just let it sit while prepping the other ingredients.
- Arrange everything on a sheet pan. Yes, even the uncooked bacon goes right on the pan.
- Drizzle leftover marinade over the Brussels sprouts and apples.
- Roast in the oven for about 20 to 25 minutes, or until the chicken is fully cooked and the veggies are caramelized.
That’s it. So simple.
Tips for Success
- Marinate ahead: If you have the time, marinating for a few hours will deepen the flavor even more.
- Don’t skip the bacon: It adds a rich, savory bite that balances the sweetness of the apples.
- Mix up the veggies: Brussels sprout are perfect here, but you could also throw in mushrooms or carrots depending on what you have.
- Make it a meal: I love this served over greens or tossed into a salad. My kids and husband prefer it with my Perfect Skillet Roasted Potatoes, over rice or for a crispy, cheesy twist, my Crispy Parmesan Sheet Pan Potatoes.
Storing Leftovers
This dish stores beautifully in the fridge for up to 5 days. It reheats well and makes for the best lunch bowls. Just pair with some fresh greens or leftover potatoes and you’ve got a new meal in minutes.
Rosemary Balsamic Sheet Pan Chicken with Bacon and Apples
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
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!
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!
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.
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!
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 🙂
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 🙂
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 🙂
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.