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

Cook Time 35

Total Time 45

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3124.5 kcal

Equipment

1 9x13 inch Baking Dish Essential for the one-pan cooking method.
1 Large Mixing Bowl For tossing vegetables with oil and seasonings.
1 Instant-Read Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.
1 Chef's knife For prepping potatoes, Brussels sprouts, bacon, and garlic.
1 Cutting Board A stable surface for all chopping and trimming tasks.

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

For superior flavor and texture, consider rendering the bacon separately until crisp, then reserving the rendered fat to toss with the vegetables. This ensures crispy bacon and provides a rich cooking medium for the produce. Patting the chicken thighs thoroughly dry before seasoning is critical for achieving truly crispy skin during the broil. Avoid overcrowding the baking dish; if necessary, use two dishes to allow vegetables to roast rather than steam, promoting better caramelization. A final sprinkle of fresh parsley or chives after broiling can add a vibrant fresh note and color. For an extra layer of flavor, a quick marinade for the chicken in buttermilk or a portion of the ranch dressing mix with a little lemon juice for 30 minutes can elevate the dish significantly.