Easy One-Pan Chicken and Brussels Sprouts Recipe with Bacon

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

1. Preheat your oven to 400 degrees F (200 degrees C). Place the chicken thighs in a 9x13-inch baking dish for easy cooking.
2. In a bowl, toss the potatoes, Brussels sprouts, and garlic with olive oil until lightly coated. Arrange the vegetables around the chicken thighs in the baking dish. Season generously with salt, pepper, and thyme. Evenly distribute the ranch seasoning over the chicken and vegetables. Sprinkle the chopped bacon on top for added flavor.
3. Bake in the preheated oven until the chicken is cooked through and the juices run clear, approximately 30 to 35 minutes. Use an instant-read thermometer inserted near the bone to ensure the internal temperature reaches 165 degrees F (74 degrees C).
4. Position 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 the chicken skin turns golden brown and slightly crisp, about 2 to 3 minutes for a perfect finish.

Nutrition

• Calories: 429 kcal
• Fat Content: 21 g
• Fiber Content: 6 g
• Sugar Content: 4 g
• Sodium Content: 936 mg
• Protein Content: 29 g
• Cholesterol Content: 79 mg
• Carbohydrate Content: 32 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g