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5 from 1 vote

Sheet-Pan Maple Chipotle Chicken with Veggies, Potatoes and Bacon

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish, Sheet Pan Dinner
Cuisine: American
Servings: 4 servings


  • 1 lb. Brussels sprouts cleaned and cut in halves
  • 1 sweet potato peeled and cubed
  • 1 medium red potato cubed
  • 1 small apple cut into slices (honey crisp, fuji, or granny smith)
  • 1 small shallot cut into slices
  • 2 slices of bacon cut into pieces
  • 2 Tbsp maple syrup
  • 1 Tbsp olive oil
  • 1 tsp chipotle or southwest spice blend - like Mrs. Dash
  • pinch of brown sugar
  • 6-8 pieces of chicken thighs or legs, skin-on (approx. 3- 3/12 lbs.)
  • salt and pepper
  • fresh rosemary for garnish optional


  • Preheat oven to 425 F. Spray a sheet-pan with non-stick spray (or line with foil).
  • In a gallon size ziplock bag (or medium bowl) add Brussels sprouts, sweet potato, red potato, apple, shallots and drizzle with olive oil to lightly coat. Spread in a even layer on sheet-pan. Add bacon pieces. Salt and pepper to taste Set aside.
  • In a small bowl mix maple syrup, olive oil, chipotle, and brown sugar together.
  • Wash and pat the chicken dry. Rub maple syrup mixture over each piece of chicken and salt and pepper to taste. Place on top of the vegetable mixture on sheet-pan.
  • Place in oven and roast until chicken and veggies are golden brown, approx. 30 min. (chicken should register 165F on thermometer in center).
  • Sprinkle with fresh rosemary and serve.