adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Brussels Sprouts with Bacon and Potatoes
Chicken and Brussels Sprouts with Bacon and Potatoes
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Bacon-infused chicken thighs and Brussels sprouts baked to perfection in a tantalizing one-pan meal.
Ingredients:
  • 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
  • 0.5 teaspoon dried thyme
  • 1 (1 ounce) package ranch dressing mix
  • 6 slices bacon, chopped
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and snugly nestle the chicken thighs into a standard 9x13-inch baking dish.
  • In a large bowl, combine potatoes, Brussels sprouts, and garlic with olive oil until well coated. Arrange vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Generously sprinkle the entire packet of ranch seasoning over the chicken and vegetables. Finish by adding a sprinkle of chopped bacon on top.
  • Roast in the oven, already warmed up, until the chicken is no longer pink near the bone and the juices run clear, for around 30 to 35 minutes, or until an instant-read thermometer inserted near the bone reaches 165 degrees F (74 degrees C).
  • Preheat the broiler with an oven rack positioned 6 inches from the heat source. Broil the chicken in a baking dish until the skin turns golden brown and slightly crispy, for about 2 to 3 minutes.

Similar Recipes