Martha Stewart Broiled Bacon-Wrapped Chicken with Sweet Potatoes and Watercress

Martha Stewart broiled bacon-wrapped chicken with sweet potatoes and watercress is a crisp, juicy sheet pan dinner with bacon, red onion and sweet potatoes ready in 35 minutes. Save this easy weeknight dinner for busy school nights, cozy fall suppers or date night at home, because it's one-pan and broiler-fast.

Slice the sweet potatoes a true 1/4 inch thick, because thicker rounds stay hard in the middle while the chicken finishes. Cut them any thicker and you'll pull the chicken out of the oven long before the potatoes are tender.

Martha tucks a wedge of red onion between the bacon and each chicken cutlet, so it softens and sweetens as the bacon renders on top. The brown sugar on the potatoes caramelizes under the same broiler heat, which means one pan and one blast of heat finish everything.

Martha Stewart Broiled Bacon-Wrapped Chicken with Sweet Potatoes and Watercress

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

430

kcal

Bacon crisps over thin chicken cutlets while sugar-glazed sweet potatoes brown beside them on the same pan. A pile of peppery, vinegar-dressed watercress cuts through the richness.

Ingredients

• 2 medium sweet potatoes, sliced into ¼-inch-thick rounds
  

• 3 tablespoons extra-virgin olive oil
  

• Coarse salt and freshly ground pepper
  

• 1 tablespoon packed light-brown sugar
  

• 2 boneless, skinless chicken-breast halves (about 12 ounces total), each cut into 2 cutlets
  

• 4 slices bacon (about 4 ounces total)
  

• 1/2 medium red onion, cut into 8 wedges
  

• 4 cups watercress (from 1 to 2 bunches), thick stems removed
  

• 1 tablespoon plus 1 teaspoon Champagne or white-wine vinegar
  

Directions

• Preheat the broiler: Set the oven rack 6 inches from the heating element and preheat the broiler. That distance lets the bacon crisp without scorching the potatoes.
• Season the potatoes: Toss 2 medium sweet potatoes, sliced into 1/4-inch rounds, with 2 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper, spread them in a single layer, then sprinkle with 1 tablespoon light brown sugar.
• Wrap the chicken: Wrap each of the 4 chicken cutlets with a slice of bacon, then tuck a red onion wedge between the bacon and the chicken. Season them with salt and pepper.
• Arrange the pan: Set the wrapped cutlets next to the potatoes on the sheet, onion side up. That way the onion softens under the broiler while the bacon browns around it.
• Broil everything: Broil for 8 to 10 minutes, until the chicken is cooked through and the potatoes are tender. If anything browns unevenly, pull those pieces off the pan as they finish.
• Dress the watercress: Toss 4 cups watercress, thick stems removed, with the remaining 1 tablespoon olive oil and 1 tablespoon plus 1 teaspoon Champagne or white-wine vinegar. Season with salt and pepper, so the greens taste bright against the rich bacon.
• Plate and serve: Divide the chicken, sweet potatoes and watercress evenly among 4 plates. Then serve right away while the bacon is still crisp.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 12-inch locking tongs, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What if my broiler runs hot or cool?

Broilers vary a lot in heat. If the chicken browns too fast, move the rack lower, and if it's browning too slowly, move it higher. Pull finished pieces off the pan as they're done so nothing overcooks.

Can I use a different vinegar for the watercress?

White-wine vinegar and Champagne vinegar are the closest match, since both are light and mild. Apple cider vinegar works in a pinch, though it tastes a little fruitier and sharper.

How do I store and reheat leftovers?

Keep the chicken and potatoes in an airtight container in the fridge for up to 3 days. Reheat them in a 400°F oven for about 10 minutes to re-crisp the bacon, and leave the watercress undressed until serving.

Can I prep this ahead of time?

You can slice the sweet potatoes and wrap the chicken with bacon and onion up to a day ahead, then keep them covered in the fridge. Season and broil when you're ready, and dress the watercress only at the last minute.

What's the most common mistake with this dish?

Cutting the sweet potatoes too thick is the big one, because they won't soften in the 8 to 10 minute broil. Keep the rounds at 1/4 inch and spread them in a single layer so they all brown evenly.