Sheet Pan Maple Bacon-Wrapped Chicken Tenders and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure the oven is fully preheated to 400°F (200°C) as this high temperature is crucial for crisping the bacon quickly. Wash and dry the baby potatoes thoroughly before halving them, as excess moisture on the surface can prevent proper roasting. Have the bacon slices ready at room temperature for easier handling and wrapping.

Ensure the chicken tenders are patted dry with paper towels to help the bacon adhere better. Organize the workspace with the parchment-lined pan, the pitcher of maple syrup, and the ramekin of black pepper to ensure the assembly process is seamless and efficient.

Instructions

Preparation and Assembly

1. 1Prepare the pan
   Preheat the oven to 400°F (200°C). Line a large aluminum sheet pan with parchment paper to ensure easy cleanup. Arrange the halved baby potatoes in a single layer on the prepared pan, leaving enough room for the chicken tenders.
   Look for Potatoes should be evenly spaced for uniform roasting.
   Tip Using parchment paper prevents the bacon fat and maple syrup from sticking to the pan.
2. 2Wrap the chicken
   Take each chicken tender and wrap it tightly in a slice of bacon, spiraling the bacon around the meat from one end to the other. Place the wrapped tenders on the sheet pan alongside the potatoes in a single layer.
   Look for Ensure the bacon edges are tucked underneath each tender so they stay wrapped during cooking.
   Tip If the bacon is too long, trim the excess to avoid overlapping too much which can prevent even crisping.

At the end of this phase, the potatoes are arranged in a single layer, and the bacon-wrapped chicken tenders are snugly placed on the pan. Everything should look organized and ready for seasoning. Check that all tenders are wrapped securely and that the potatoes are cut to uniform sizes to ensure they cook evenly. The pan should be clean and the parchment paper should cover the entire base to catch any drippings, ensuring a stress-free transition to the oven for the roasting process.

Seasoning the Dish

3. 3Season the dish
   Drizzle the amber maple syrup evenly over the bacon-wrapped chicken tenders using a small pitcher. Sprinkle the cracked black pepper generously over both the chicken and the baby potatoes to add a savory heat that balances the sweetness.
   Look for The syrup should lightly coat the bacon strips without pooling excessively on the pan.
   Tip Drizzle in a steady stream to ensure every piece of bacon gets a light coating of syrup.

The dish is now lightly coated with maple syrup and finished with a dusting of cracked black pepper. The syrup should be visible as a light glaze, and the pepper should be evenly distributed. Check that no excessive syrup has pooled on the parchment, as this can burn. The pan is now ready to enter the oven. The smell of raw bacon and maple should be faintly noticeable, and the ingredients should look vibrant and ready to undergo the caramelization process during the bake.

Roasting and Finishing

4. 4Bake until golden
   Place the pan in the preheated oven and bake for 20 to 25 minutes. The chicken is done when the bacon is crisp and reddish-brown, and the internal temperature of the chicken reaches 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes before serving.
   Look for The bacon should be crisp and the chicken opaque throughout with no pink remaining.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to check the thickest part of the tender to ensure it has reached the safe temperature.

The bacon is now perfectly crisp and reddish-brown, and the chicken is fully cooked through. The potatoes should be golden and soft. The kitchen should smell savory and slightly sweet. Check the internal temperature of the chicken with a thermometer to confirm it has reached 165°F (74°C).

The meat should be firm, and the potatoes should offer no resistance when pierced. Allow the dish to rest for five minutes so the juices redistribute, ensuring the chicken remains succulent when served.

Common mistakes

A common mistake is using bacon that is too thick, which may result in undercooked bacon or overcooked chicken. Another error is overcrowding the pan, which prevents the ingredients from roasting properly and leads to steaming rather than browning.

Ensure there is enough space between each tender and potato for hot air to circulate. Additionally, failing to preheat the oven properly can lead to soggy potatoes and limp bacon. Avoid using sugary glazes other than pure maple syrup, as they might burn too quickly at high temperatures.

How to tell it’s done

The dish is finished when the chicken reaches an internal temperature of 165°F (74°C). Visually, the bacon should appear reddish-brown and crisp, not soft or pale. The chicken itself should be opaque and firm to the touch, with no signs of pinkness.

The baby potatoes should be golden-brown on the cut side and tender when pierced with a fork. Always use a meat thermometer inserted into the thickest part of the tender to confirm the temperature, as visual cues can sometimes be misleading depending on the oven's heat distribution.

• Poultry: 165°F (74°C) in the thickest part