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Chicken and Brussels Sprouts with Bacon and Potatoes

Savory chicken thighs with Brussels sprouts, potatoes, and bacon all feature in this one-pan dinner. The vegetables cook with the bacon on top of them, infusing them with bacon-flavored deliciousness.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3124.5 kcal

Equipment

  • 1 9x13 inch Baking Dish Essential for roasting all ingredients together.
  • 1 Large Mixing Bowl For tossing vegetables evenly with olive oil and seasonings.
  • 1 Instant-Read Thermometer Crucial for ensuring chicken reaches a safe internal temperature of 165°F (74°C).
  • 1 Chef's knife For prepping potatoes, Brussels sprouts, and chopping bacon.
  • 1 Cutting Board For safe and efficient ingredient preparation.

Ingredients
  

Main

  • 4 skin-on bone-in chicken thighs
  • 1 pound red potatoes halved or quartered if large
  • 1 pound Brussels sprouts trimmed
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil or as needed
  • cracked salt and freshly ground black pepper to taste
  • ½ teaspoon dried thyme
  • 1 1 ounce package ranch dressing mix
  • 6 slices bacon chopped

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
  • Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes.

Notes

To maximize flavor, ensure the bacon is evenly distributed over the vegetables; its rendered fat will baste and flavor them beautifully as it cooks. For extra crispy bacon bits, you could par-cook it slightly before adding it to the dish. The broiler step is crucial for achieving that desirable golden, crisp chicken skin and developing deeper caramelization on the vegetables. Avoid overcrowding the pan to prevent steaming the vegetables instead of roasting them; a single, relatively even layer is ideal for proper browning. A final squeeze of fresh lemon juice or a sprinkle of fresh parsley after cooking can brighten the entire dish and add a professional finish.