Recipe: One Pan Bacon Herb Chicken and Veggies

I’ve been saving recipes from Instagram and have set a goal to actually go back through them regularly and try them.  This is one I found from the Buzz Feed Tasty feed and knew that I would make it the second I saved it.  It screamed “winner”, plus I already had all the ingredients on hand PLUS it’s a one-pan dish!!!!!  Use sugar-free bacon and you’ve got a great Whole30/Paleo dish!  This is most definitely going in the regular rotation, maybe using different veggie medleys each time (and maybe trying with salmon, too!)

One Pan Bacon Herb Chicken and Veggies
Serves 4
Powerful, fresh flavor with easy cleanup! Switch up veggies for your preferred ones and play around with meat/fish options, as well. Use sugar-free bacon to make it Whole30 approved!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 5-6 boneless/skinless chicken breasts
  2. 4 TB olive oil, divided
  3. 1 TB dried thyme
  4. 1 TB dried rosemary
  5. 1 TB dried sage
  6. 3 cloves garlic, minced
  7. 1 tsp coarse salt
  8. 1/2 tsp cracked pepper
  9. 4 slices bacon, cooked/cooled and diced
  10. 1 LB brussel sprouts, trimmed and halved
  11. 1 medium red onion, cubed
  12. 1 large sweet potato, skin on and cubed.
  13. extra salt and pepper
  1. In a large ziploc baggy, combine 2 TB olive oil, garlic, herbs, and measured s+p.m
  2. Add chicken and massage through baggy to coat evenly. Let sit in fridge until ready to use.
  3. In a cake pan or on a rimmed sheet, place all veggies.
  4. Drizzle with 2 TB olive oil and extra salt and pepper, to taste. mix around with hands until evenly coated.
  5. Place chicken breasts directly on veggies.
  6. Sprinkle with bacon bits.
  7. Bake at 400 for 30 minutes, watching the chicken so it doesn't overcook. If needs be, remove chicken before veggies are done.
Adapted from Buzz Feed Tasty Instagram Feed
Hopes and Dreams