Sheet Pan Maple Bacon-Wrapped Chicken Tenders and Potatoes Tips, FAQ & printable recipe

Tips for success

For extra flavor, consider tossing the halved baby potatoes in a small amount of olive oil and salt before arranging them on the pan. While the rendered fat from the bacon provides significant flavor, a touch of extra seasoning on the potatoes ensures they are perfectly savory.

If the bacon begins to brown too quickly before the chicken is done, you can loosely tent the pan with aluminum foil for the final few minutes of baking to protect the surface while the center finishes cooking.

When wrapping the chicken, pull the bacon slightly taut as you spiral it around the tender. This tension helps the bacon stay in place during the cooking process as it shrinks.

If you find the bacon is sliding off, ensure the end of the bacon strip is tucked firmly underneath the tender, as the weight of the chicken will hold it in place while it renders. This simple technique keeps the presentation neat and ensures the bacon crisps uniformly around the entire surface of the chicken.

Variations

• Spicy Maple Chicken: Add a pinch of red pepper flakes to the maple syrup before drizzling. The heat from the pepper flakes contrasts beautifully with the sweetness of the syrup and the saltiness of the bacon.
• Herb-Roasted Potatoes: Sprinkle the potatoes with fresh rosemary or thyme before baking. The aromatics infuse the potatoes and bacon as they roast, adding a sophisticated herbal note to the finished dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat in a 350°F oven until warmed through and bacon is crisp, about 10 minutes.

Store any leftovers in an airtight container in the refrigerator for up to three days. To keep the bacon as crisp as possible, try to avoid stacking the pieces too tightly. If you need to store them for longer, the dish can be frozen, though the texture of the potatoes may change slightly upon thawing. Always ensure the chicken has cooled to room temperature, which should take no more than two hours, before placing it in the refrigerator to maintain food safety and quality.

You can prepare the bacon-wrapped chicken tenders and halve the potatoes up to four hours before baking. Keep the pan covered with plastic wrap in the refrigerator until you are ready to cook. Do not add the maple syrup or pepper until just before placing the pan in the oven, as the sugar in the syrup can draw moisture out of the bacon and chicken if left to sit for too long, which may affect the final crispness of the bacon once it is roasted.

Serving ideas

Serve this dish directly from the sheet pan for a rustic, casual presentation that highlights the simplicity of the meal. It pairs beautifully with a crisp green salad or steamed vegetables to balance the richness of the bacon and the sweetness of the maple glaze.

The combination of textures—crispy bacon, tender chicken, and soft potatoes—makes it a satisfying main course that requires no additional sauces or sides to be complete, though a side of fresh herbs can add a bright, fresh finish.

When plating, ensure each serving includes a mix of bacon-wrapped chicken and roasted potatoes. The maple-infused drippings left on the parchment paper can be drizzled over the potatoes for an extra boost of flavor. Because the dish is rich, small to medium portions are typically sufficient.

If serving to guests, place the pan on a heat-safe trivet and allow everyone to serve themselves, ensuring they get a good portion of the caramelized bacon bits and the perfectly roasted potato halves from the bottom of the pan.

Frequently asked questions

Recipe card

Sheet Pan Maple Bacon-Wrapped Chicken Tenders and Potatoes

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 lb chicken tenders
• 12 slices bacon
• 1 lb baby potatoes, halved
• 2 tbsp maple syrup
• cracked black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

22 g

Fat

24 g

Fiber

2 g

Sugar

8 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.