Sheet Pan Bacon Wrapped Chicken Breasts

1 Reviews

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

YES

This complete dinner is done under an hour and is a snap to cleanup. With bacon wrapped chicken breasts and an array of winter vegetables, this might become your new go-to. 

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
4 small chicken breasts
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 cup butternut squash, cut into 2-inch chunks
1 cup sweet bell peppers, cut into 2-inch chunks
1/2 cup onion, sliced
1 cup salad potatoes, scrubbed and halved if they are large
1 cup Brussels sprouts, halved
1 tablespoon dried rosemary or 3 tablespoons fresh rosemary
3 to 4 cloves fresh garlic, crushed
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
Preheat oven to 425˚F. Line a sheet pan with sides with parchment paper.

Rinse chicken breasts and pat dry with paper towels, season with salt and pepper. Wrap bacon around chicken breasts without overlapping. Use two slices on each chicken breast tucking the ends underneath to secure them. Place on sheet pan. 

Add prepared veggies into large mixing bowl. 

In small bowl combine crushed garlic and olive oil. Then add to veggies, tossing to coat. Season with salt and pepper. 

Scatter veggies on sheet pan surrounding chicken breasts. Sprinkle generously with rosemary. 

Place in oven and cook for 15 minutes. Remove and gently stir or shake pan. Return and bake for an additional 10-15 minutes or until chicken reaches an internal temperature of 165˚F. If desired, turn on broiler and cook for about 3 minutes to crisp bacon and lightly brown veggies. 

Ingredients

4 small chicken breasts
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1 cup butternut squash, cut into 2-inch chunks
1 cup sweet bell peppers, cut into 2-inch chunks
1/2 cup onion, sliced
1 cup salad potatoes, scrubbed and halved if they are large
1 cup Brussels sprouts, halved
1 tablespoon dried rosemary or 3 tablespoons fresh rosemary
3 to 4 cloves fresh garlic, crushed
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat oven to 425˚F. Line a sheet pan with sides with parchment paper.

Rinse chicken breasts and pat dry with paper towels, season with salt and pepper. Wrap bacon around chicken breasts without overlapping. Use two slices on each chicken breast tucking the ends underneath to secure them. Place on sheet pan. 

Add prepared veggies into large mixing bowl. 

In small bowl combine crushed garlic and olive oil. Then add to veggies, tossing to coat. Season with salt and pepper. 

Scatter veggies on sheet pan surrounding chicken breasts. Sprinkle generously with rosemary. 

Place in oven and cook for 15 minutes. Remove and gently stir or shake pan. Return and bake for an additional 10-15 minutes or until chicken reaches an internal temperature of 165˚F. If desired, turn on broiler and cook for about 3 minutes to crisp bacon and lightly brown veggies.