This sheet pan supper for four transforms chicken and vegetables with smoky flavor. These specific vegetables are the ideal partner for the bacon-wrapped chicken since they readily absorb the smoked paprika flavor.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 head broccoli, cut into florets
- ½ head cauliflower florets
- ½ medium head red cabbage, cut into wedges
- ½ cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 4 boneless, skinless chicken thighs
- 8 slices bacon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with aluminum foil.
- Combine broccoli, cauliflower, and cabbage in a large bowl. Whisk olive oil, salt, and paprika together in a measuring cup and pour over vegetables. Gently stir until all of the vegetables are coated. Set aside.
- Combine chili powder, cumin, and garlic powder on a flat plate. Roll each chicken thigh in the spice mixture so that both sides are coated. Wrap 2 pieces of bacon around each thigh and place chicken in the center of the baking sheet.
- Stir vegetables one last time and scatter them around the chicken in an even layer.
- Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 637 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 7 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 1178 mg |
| Sugars | 7 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Am going to charge it this weekend
AMAZING! Just subbed Brussels Sprouts for the Cabbage. Otherwise made exactly as the recipe states.
My whole family loves this recipe.
I cooked the chicken for part of the time before adding the veggies. Loved the chicken but wasn’t crazy about the veggies
Loved it! Only wrapped one thick slice of bacon, used just one large head of broccoli, cooked veggies half the time and cooked it at 425 degrees. A huge hit with my family!!!
A true winner on this one. I made this with a bag of mixed vegetable instead of just the broccoli and cabbage. My wife does not eat a much bacon but tried this as is and loved it. Will be making this again but will likely make one of the chicken thighs without bacon for her. As for me, this is a A+ dish in my book.
This recipe is very easy and very delicious! I accidentally bought bone in thighs, so I cooked them for about 20 minutes before adding the vegetables. It came out perfect!
Great! I’ll add less olive oil next time, as the vegetables were a bit greasy.
It was really good! I was so surprised, but will be be fixing this again with some changes. I’m adding wedges of red onion, heads of garlic to roast it. We are a non-cumin house, so I added some Peruvian Seasoning and it was spot on. Cheese, maybe next time I’d stuff this with a sharp cheddar. Maybe a melty fontina stuffing. Mmmmmm.
The spice mixes are perfect for both the meat and veggies. Definitely follow the recommendations to partially cook the bacon first then it will be perfect.
The vegetables were amazing I just wish the chicken had more flavor.
Had similar issues with the veg & chicken as some of the others. Instead, I did the recipe again. But, this time I pounded out chicken breast very thin & stuffed it with the vegetables (cut smaller) & rolled them & Then wrapped in the bacon. 1st 15 minutes of cooking was lightly covered with foil. Finished the last 25 min uncovered. Came out amazing.
I make and review a ton of recipes, and I save my 5 star ratings for the very best. This one is right up there because it requires ZERO changes! The seasonings are perfect as is and the cook time is spot on. I used medium to large size thighs and everything was perfectly cooked after 35 minutes. I’m a little confused how some are having issues??? If you cut the veggies the proper size, use the right size pan (not too big, not too small) and follow the directions exactly, this makes an amazing dinner! I loved the smoky flavors from the bacon and paprika. I’m glad I have leftovers for a few more meals!
This was as delicious as it was easy. I will definitely make this again.
Did exactly what rox did, minus the bacon because I didn’t add it. Rox suggested to put the veggies after half the time has past, and the veggies came out just perfect. Good thing I didn’t put it in for all 40 minutes. I had to cook the chicken about 10 minutes more because it looked like it was undercooked, but it could also be the chicken thighs were thick. I think next time I’m going to use less olive oil. Over all it was very good and filling, but it was also pretty oily. That’s personal preference though.
I’ve never criticized a recipe before, not everyone has the same taste. But….This was really bad. Even tho I cut the chilli powder amount in half, it was still overpowering. This one needs a lot of work.
I will precook bacon before wrapping chicken. Also cooked chicken 1/2 the time before adding vegetables
I made the chicken first and put it in the oven before I chopped the vegetables and coated them. Then added them to the partially cooked chicken. This helped with less charring of the vegetables. I found the meat thermometer was needed as too hard to judge cooking chicken with bacon and all the lovely juices. Was a delicious meal, great with a little sour cream.
Maybe I did something wrong. My vegetables were burned and the chicken was not quite done. I had to pull the chicken out and cook it longer. It was not a hit with the household judges. : (