Bacon Wrapped Chicken Tray Bake
One way to get my family to the table in a hurry is to tell them that dinner is wrapped in BACON. If you wrap it in bacon they will come. This Bacon Wrapped Chicken Tray Bake is an easy and DELICIOUS one pan meal that is perfect for any night of the week
First grab a sheet pan:
Half sheet pans may be my favorite kitchen tool, I think I might have about a hundred of them. When I went shopping for my last refrigerator I took a half size sheet pan like the one in the picture below with me to all the appliance stores. I had to be sure that whatever refrigerator I bought could fit a half sheet pan,they’re pretty large, measuring 18 by 13 inches by 1 inch high. Any time I put meat into my refrigerator it goes on a half sheet pan first to catch any drips, raw meat juices dripping into your veggie crisper is a big no-no!
Next, add your bacon wrapped chicken and veggies to the tray:
Cut everything into pieces that will cook in roughly the same time, season with a salt and pepper (easy on the salt because the bacon is already salty) pour in a little water for steam and bake. Turn everything over about halfway through so everything gets browned on both sides.
Toss the veggies with a little balsamic vinegar:
When it’s finished cooking remove the chicken an put it on serving plates. Drizzle some balsamic vinegar over the vegetable and stir it all around. The bacon drippings and vinegar combine into the most delicious dressing ever. If you feel there is a bit too much bacon drippings in the pan feel free to drain the excess. Serve the veggies with the chicken dinner is served!
Bacon Wrapped Chicken Tray Bake
Bacon Wrapped Chicken Tray Bake
Ingredients
- 8 boneless/skinless chicken thighs
- 8 slices of thick cut bacon
- 1/2 pound of Brussels sprouts
- 1/2 pound of carrots
- 1/2 teaspoon kosher salt
- 1 medium red onion optional
- 1/2 teaspoon fresh ground pepper
- 1/4 cup water
- 2 tablespoons balsamic vinegar
Instructions
- Pre heat your oven to 350 degrees
- Cut the chicken thighs in half, cut the bacon strips in half
- Wrap each chicken thigh with bacon and secure with a skewer or toothpick and place it on the sheet pan
- Slice each Brussels Sprout in half and place it on the sheet tray
- Peel the carrots, cut them into 3 inch long pieces (try to make the pieces roughly the same size) and place them in the sheet pan
- Chop the red onion (if you're using it) into 1/2 inch thick slices and place that on the sheet pan
- Season everything with salt and pepper
- Pour 1/4 cup of water on the sheet pan, place the pan in the oven and bake for 20 minutes
- Turn the chicken and vegetables over and cook for another 20 minutes or until the chicken is cooked to 165 degrees
- Remove the chicken from the pan and pout the balsamic vinegar over the vegetables. Stir to combine and serve the vegetables with the chicken
