Kitchen notes · a little help before you start
Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze
Bacon and balsamic glaze give this chicken tray a savory, sweet-tangy finish that's easy to enjoy. Soft sweet potatoes sit beside the browned Brussels sprouts, catching some of that glaze. A plate with a little of each makes an inviting dinner with plenty of texture.
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Sheet pan · One pot & sheet pan
A few quick notes
1. Start vegetables and bacon
Roast the oiled sweet potatoes and sprouts with bacon first before adding the chicken and onion.
2. Keep chicken separate
Spread the coated mixture evenly without overlapping chicken pieces so each piece has room to cook.
3. Check thickest pieces
Check the centers of the thickest chicken pieces for the specified internal temperature before glazing.
Get to know the ingredients
Chicken
Cut the chicken pieces close to the same size so they can finish cooking together.
Sweet potatoes
Peel and dice the sweet potatoes into their specified cubes before tossing them with the sprouts.
Brussels sprouts
Trim the bottoms and halve the sprouts so they roast alongside the sweet potato cubes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Balsamic and parsley
Drizzle the cooked tray or individual servings with balsamic glaze, then sprinkle parsley and serve immediately.
A little more help as you go
Homemade glaze option
Simmer balsamic vinegar with honey until reduced, then let it cool and thicken before drizzling.
Season at the second toss
Add salt and pepper when the chicken, onion, garlic and rosemary join the partially roasted vegetables.
A few questions you might have
Can I use purchased balsamic glaze?
Yes, store-bought or homemade glaze can finish the chicken and vegetables after they are cooked.
Does all the food begin roasting together?
The sweet potatoes, sprouts and bacon get a head start before chicken and aromatics are added.
When does rosemary go in?
Add minced rosemary with the chicken, red onion and garlic during the second tray toss.
Is parsley required?
The parsley is optional and is sprinkled on after the balsamic glaze at serving.
Will homemade glaze thicken after cooking?
Yes, let the reduced balsamic and honey cool so it thickens further before use.
Any more cooking tips?
Try to cut all of the chicken pieces close to the same size so they'll finish cooking through at the same time. **For homemade balsamic glaze: In a small saucepan whisk together 1/2 cup balsamic vinegar and 1 Tbsp honey. Bring to a boil then reduce heat to medium-low and simmer, stirring frequently, until reduced to about 3 Tbsp, about 10 - 13 minutes. Let cool (it will thicken more as it cools).
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.