If you’re looking for a dinner that practically makes itself, this Chicken and Brussels Sprouts with Bacon and Potatoes recipe is exactly what your weeknight rotation needs.
Everything roasts together on one sheet pan, so you get crispy golden chicken, caramelized Brussels sprouts, tender potatoes, and smoky bacon all in a single dish.
It’s hearty, satisfying, and packed with real flavor. No fancy techniques required.
And the cleanup? Minimal. One pan, done.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
If you’re a fan of sheet pan dinners, you’ll also love my Parmesan Crusted Chicken Sheet Pan Dinner for another fuss-free weeknight option.
Why You’ll Love This Chicken and Brussels Sprouts with Bacon and Potatoes
This recipe checks all the boxes that matter on a busy weeknight.
It’s a complete meal in a single pan, which means less time cleaning and more time eating.
The combination of smoky bacon and savory chicken drippings does something magical to the Brussels sprouts and potatoes as everything roasts together.
They soak up all that flavor while getting perfectly caramelized at the edges.
It’s also incredibly flexible. You can use chicken thighs, drumsticks, or bone-in breasts, and it works with whatever potatoes you have on hand.
Here’s a quick look at why this dish earns a permanent spot in your dinner lineup:
- One pan, zero fuss. Everything goes on a single sheet pan, cuts down on dishes, and makes cleanup a breeze.
- Crispy, golden everything. High-heat roasting gives you irresistibly crispy chicken skin, golden potatoes, and caramelized sprouts.
- Bacon makes it better. The smoky bacon fat coats the vegetables as they roast, adding deep flavor to every bite.
- Naturally gluten-free. No flour, no breading. Just whole ingredients roasted to perfection.
- Great for meal prep. The leftovers reheat beautifully, making it a smart cook-once-eat-twice option.
- Kid-friendly. Even picky eaters tend to love the crispy bacon and golden potatoes alongside the juicy chicken.
Ingredients
You need just a handful of real, straightforward ingredients to pull this together. Nothing out of the ordinary, everything easy to find.
Here’s what you’ll need:
- 4 bone-in, skin-on chicken thighs (about 2 lbs total)
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby Yukon Gold potatoes, halved (or quartered if large)
- 6 strips of thick-cut bacon, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped, for garnish (optional)
Read Also: Rosemary Chicken and Fries Recipe
Kitchen Equipment Needed
This is a minimalist recipe at heart. You don’t need any special gadgets, just a few basic tools to get everything perfectly roasted.
Here’s what to have ready before you start:
- Large rimmed sheet pan (18×13 inch) (or two smaller ones if needed)
- Wire cooling rack (optional, for extra crispiness on the chicken)
- Instant-read meat thermometer
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Tongs
- Aluminum foil or parchment paper (for easy cleanup)
Recommended Products for This Recipe
These are the tools and ingredients I personally reach for when making this dish. They make a real difference in how everything turns out.
1. Large Rimmed Sheet Pan (18×13 Inch)
A proper half-sheet pan gives your chicken, potatoes, and Brussels sprouts enough room to roast without steaming.
Crowding is the enemy of crispiness, and this size pan handles four servings with ease. A heavy-gauge pan also prevents warping at high oven temperatures.
2. Instant-Read Meat Thermometer
Guessing when chicken is done is never a good idea.
An instant-read thermometer takes the anxiety out of the equation entirely, giving you a precise reading in seconds so you know the chicken hits 165°F every single time.
3. Smoked Paprika
Regular paprika is fine, but smoked paprika takes this recipe to another level.
It adds a subtle, wood-fired depth that complements the bacon and makes the chicken skin taste incredible. A little goes a long way.
4. Thick-Cut Bacon
Thin bacon tends to render out too quickly and can burn before the chicken is done.
Thick-cut bacon stays meaty, gets gloriously crispy at the edges, and does a better job basting the vegetables in rich, smoky fat as it cooks.
You might also enjoy: Sheet Pan Chicken and Veggies
Step-by-Step Instructions: How to Make Chicken and Brussels Sprouts with Bacon and Potatoes
1. Preheat the Oven and Prep Your Pan
- Preheat your oven to 425°F (220°C). This high temperature is key for getting that beautiful caramelization on both the chicken and the vegetables.
- Line a large rimmed sheet pan with foil or parchment paper for easier cleanup.
- If you’re using a wire rack, place it inside the sheet pan now. This elevates the chicken slightly and helps hot air circulate underneath for extra-crispy skin. This step is optional but recommended.
2. Prepare the Chicken
- Pat the chicken thighs completely dry with paper towels. Removing surface moisture is the single most important step for achieving crispy skin. Any water on the surface will steam the chicken instead of letting it roast.
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, 3/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Stir together until evenly mixed.
- Drizzle 1 tablespoon of the olive oil over the chicken thighs and rub it in on all sides.
- Sprinkle the seasoning blend evenly over the chicken, rubbing it under the skin wherever possible for maximum flavor. Set the seasoned chicken thighs aside.
3. Season the Vegetables
- Place the halved Brussels sprouts and halved baby potatoes into a large mixing bowl.
- Add the remaining 2 tablespoons of olive oil, the minced garlic, the remaining 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper.
- Toss everything together until the vegetables are evenly coated with the oil, garlic, and seasoning. Take a moment to make sure each piece is well coated.
- Spread the seasoned vegetables in a single, even layer on the sheet pan. Try to cut sides facing down so they make direct contact with the hot pan, which encourages better caramelization.
4. Add the Bacon and Chicken
- Scatter the bacon pieces evenly over and around the vegetables. The bacon fat will render out and coat everything as it cooks, so distribute it generously across the entire pan.
- Place the seasoned chicken thighs skin-side up on top of or next to the vegetables. If using a wire rack, set the chicken on the rack above the vegetable layer.
- Make sure there is space between the chicken pieces. Crowding them together will trap steam and prevent the skin from getting crispy.
5. Roast in the Oven
- Slide the pan into the preheated oven and roast for 35 to 40 minutes. Do not cover the pan.
- At the 20-minute mark, use tongs to flip the Brussels sprouts and potatoes so they brown evenly on both sides. Leave the chicken undisturbed.
- Continue roasting until the chicken skin is deep golden brown and crispy, the potatoes are fork-tender, and the Brussels sprouts are caramelized at the edges.
- Use your instant-read thermometer to check the internal temperature of the chicken. It should read at least 165°F (74°C) at the thickest part of the thigh, away from the bone.
6. Finish and Serve
- Remove the sheet pan from the oven. Squeeze the fresh lemon juice over the entire pan. This brightens all the flavors and cuts through the richness of the bacon and chicken fat.
- Taste the vegetables and add a pinch more salt and pepper if needed.
- Let the chicken rest for 5 minutes before serving. Resting allows the juices to redistribute back into the meat, so your chicken stays moist when cut.
- Sprinkle with chopped fresh parsley if desired, and serve everything directly from the pan.
This dish pairs beautifully with my Creamy Mashed Potatoes on the side if you want to make the meal extra hearty.
Tips for The Best Chicken and Brussels Sprouts with Bacon and Potatoes
A few small adjustments make a big difference between a good sheet pan dinner and a truly great one.
Keep these tips in mind every time you make this recipe:
- Dry the chicken thoroughly. Patting the skin dry with paper towels before seasoning is non-negotiable if you want crispy skin. Moisture is the enemy of crispiness.
- Don’t crowd the pan. Give everything room to breathe. If your pan is too small, use two pans. Crowded vegetables steam instead of roast, and you’ll end up with soggy sprouts and pale potatoes.
- Cut Brussels sprouts in half. The flat cut side makes direct contact with the hot pan and caramelizes beautifully. Whole sprouts don’t get the same color.
- Use similar-sized potato pieces. Cut your potatoes into uniform sizes so they all finish cooking at the same time. Uneven sizes lead to some pieces being overcooked while others are still firm.
- Season under the chicken skin. Push some of the seasoning blend directly under the skin of the chicken for deeper, more penetrating flavor.
- Roast at high heat. 425°F is the sweet spot. Lower temperatures will cook the chicken but won’t give you that golden, roasted color on the vegetables.
- Flip the vegetables halfway. Turning the Brussels sprouts and potatoes at the 20-minute mark ensures both sides get color and you don’t end up with one burnt side.
- Rest the chicken before cutting. Even just five minutes of rest keeps the juices in the meat instead of running out onto your cutting board.
Read Also: One Pan Ranch Chicken and Potatoes
Serving Suggestions
This recipe is a complete meal on its own, but there are a few simple additions that can round it out beautifully.
For a weeknight family dinner or a casual gathering, here are some great ideas to round out the meal:
- A simple green salad. A crisp side salad with a light vinaigrette is all you need to round out this rich, hearty dish. Try serving it alongside my Homemade Caesar Salad Dressing for a classic pairing.
- Crusty bread. A good loaf of bread is perfect for soaking up the pan juices and bacon drippings. Skillet Cornbread alongside is a crowd-pleaser.
- A glass of white wine. Chardonnay or Sauvignon Blanc pairs exceptionally well with roasted chicken and earthy Brussels sprouts.
- Extra roasted vegetables. Add halved red onions or baby carrots to the sheet pan for even more color and variety.
- Rice or wild rice. Serve the chicken and vegetables over a bed of fluffy white or wild rice to make the dish stretch further for a larger group.
- Pickled red onions. A quick pickle of red onions cut through the richness of the bacon and chicken and adds a bright, tangy contrast.
Variations of Chicken and Brussels Sprouts with Bacon and Potatoes
This recipe is wonderfully adaptable. Once you know the base formula, you can switch things up based on what you have on hand or what flavors you’re craving.
Here are some easy variations to try:
- Honey mustard glaze. Brush the chicken thighs with a mixture of Dijon mustard and honey during the last 10 minutes of roasting for a tangy, sticky glaze. For inspiration, check out my Honey Mustard Chicken Sheet Pan Dinner.
- Balsamic drizzle. Replace the lemon juice finish with a drizzle of balsamic reduction. It adds a sweet, complex depth to the whole dish.
- Ranch seasoning. Swap the spice blend for a packet of ranch seasoning mix sprinkled over everything before roasting. It’s a crowd favorite.
- Use chicken drumsticks or breasts. This recipe works with any cut of chicken. Boneless breasts will cook faster (check at 25 minutes), so keep your thermometer close.
- Add red onions. Quarter a red onion and toss it with the other vegetables. It gets sweet and jammy during roasting and adds beautiful color to the pan.
- Swap sweet potatoes for Yukon Golds. For a slightly sweeter, more autumnal flavor, use cubed sweet potatoes in place of regular potatoes.
- Add a parmesan finish. Sprinkle freshly grated parmesan cheese over the vegetables in the last 5 minutes of roasting for a savory, nutty crust.
- Make it spicy. Add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning blend for a little heat.
Storage and Reheating
This dish stores really well, making it ideal for meal prep or next-day lunches.
Here’s everything you need to know to keep it fresh:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken and vegetables together so the flavors continue to meld.
- Freezer: Cooked chicken can be frozen for up to 3 months. The vegetables don’t freeze as well because Brussels sprouts can get mushy when thawed. If freezing, store the chicken separately from the vegetables.
- To reheat in the oven: Spread leftovers on a sheet pan and bake at 375°F for 12 to 15 minutes until warmed through. This is the best method for crisping the chicken skin back up.
- To reheat on the stovetop: Add a splash of water or chicken broth to a skillet over medium heat, add the leftovers, and cover. Heat for about 5 to 7 minutes, stirring occasionally.
- To reheat in the microwave: Microwave on medium power in 60-second intervals until heated through. Note that the chicken skin will soften in the microwave, so the oven method is preferred.
- Meal prep tip: Prep and season the chicken and vegetables the night before, store them covered in the refrigerator, and roast the next day for an even faster weeknight dinner.
You might also enjoy this Balsamic Fig Chicken Thighs Recipe for another incredible baked chicken option.
Nutritional Facts
The following nutrition information is an estimate per serving based on 4 servings. Actual values will vary depending on specific ingredients, bacon thickness, and portion sizes.
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 520 kcal |
| Total Fat | 32g |
| Saturated Fat | 9g |
| Cholesterol | 145mg |
| Sodium | 720mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 5g |
| Total Sugars | 3g |
| Protein | 38g |
| Vitamin C | 95mg |
| Iron | 3mg |
| Potassium | 880mg |
Health Benefits of Key Ingredients
This recipe isn’t just delicious, it’s genuinely nutritious. Each main ingredient brings something valuable to the table.
Here’s a closer look at what makes this dish good for you:
- Chicken thighs are an excellent source of high-quality protein, providing all the essential amino acids your body needs for muscle repair and immune function. They also deliver meaningful amounts of B vitamins, zinc, and selenium.
- Brussels sprouts are one of the most nutrient-dense vegetables you can eat. They’re loaded with vitamin C, vitamin K, folate, and antioxidants that support heart health and help reduce inflammation.
- Potatoes are a naturally gluten-free source of complex carbohydrates, potassium, and vitamin B6. They’re more filling and nutritionally complete than many people give them credit for.
- Bacon, while consumed in moderation, provides a concentrated source of protein and fat that helps keep you feeling full and satisfied. Choosing thick-cut, minimally processed bacon is the better option.
- Olive oil is rich in heart-healthy monounsaturated fats and contains polyphenols, powerful antioxidants that support cardiovascular health and reduce oxidative stress.
- Garlic contains allicin, a compound with well-documented antimicrobial and anti-inflammatory properties. It also supports immune health and may help lower blood pressure over time.
Read Also: Greek Lemon Chicken and Potato Bake
FAQs About Chicken and Brussels Sprouts with Bacon and Potatoes
1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless skinless chicken thighs work fine in this recipe. They cook faster than bone-in thighs, usually around 20 to 25 minutes at 425°F.
Keep your meat thermometer handy and pull them as soon as they hit 165°F internally. The skin won’t get as crispy without the bone and skin, but the flavor is still excellent.
2. Do I need to blanch the Brussels sprouts before roasting?
No blanching needed. Halved fresh Brussels sprouts roast beautifully directly on the sheet pan at high heat.
Just make sure they’re spread out in a single layer with their cut side facing down, and they’ll caramelize perfectly without any pre-cooking.
3. What kind of potatoes work best in this recipe?
Baby Yukon Gold potatoes are the top choice here because they have a naturally buttery flavor and creamy texture that holds up well during high-heat roasting.
Red potatoes are a great substitute. Russet potatoes can work but tend to get a bit crumbly around the edges, which isn’t ideal for a sheet pan dinner.
4. Can I make this recipe ahead of time?
You can do all the prep work up to 24 hours in advance. Season the chicken, toss the vegetables, and store everything covered in the refrigerator overnight.
When you’re ready to cook, bring everything to room temperature for about 15 minutes before roasting for the most even results.
5. My Brussels sprouts are burning before the chicken is done. What should I do?
This typically happens if the sprouts are too small or the oven runs hot.
If you notice them getting too dark before the chicken is cooked through, loosely tent a piece of foil over the vegetables.
You can also remove the sprouts from the pan once they’re done to your liking and let the chicken continue to roast uncovered.
Chicken and Brussels Sprouts with Bacon and Potatoes
Ingredients
- 4 bone-in skin-on chicken thighs about 2 lbs / 900g total
- 1 tbsp extra virgin olive oil for rubbing on chicken
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 3/4 tsp kosher salt for chicken seasoning
- 1/4 tsp black pepper for chicken seasoning
- 1 lb Brussels sprouts about 450g, trimmed and halved
- 1 lb baby Yukon Gold potatoes about 450g, halved (quartered if large)
- 6 strips thick-cut bacon cut into 1-inch pieces
- 2 tbsp extra virgin olive oil for tossing vegetables
- 4 cloves garlic minced
- 1/4 tsp kosher salt for vegetables, plus more to taste
- 1/4 tsp black pepper for vegetables, plus more to taste
- 1 tbsp fresh lemon juice squeezed over the pan after roasting
- fresh parsley chopped, for garnish (optional)
Equipment
- Large rimmed sheet pan (18×13 inch) Or two smaller pans if needed to avoid crowding
- Wire rack (optional) Place inside sheet pan for extra-crispy chicken skin
- Instant-read meat thermometer To verify chicken reaches 165°F internal temperature
- Large mixing bowl For tossing vegetables with oil and seasoning
- Chef’s knife
- Cutting board
- Measuring spoons
- Tongs For flipping vegetables halfway through roasting
- Aluminum foil or parchment paper For lining the pan for easy cleanup
Method
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment paper, and place a wire rack inside if using.
- Pat the chicken thighs completely dry with paper towels. Mix the smoked paprika, garlic powder, onion powder, dried thyme, 3/4 tsp salt, and 1/4 tsp pepper in a small bowl, then rub the chicken with 1 tbsp olive oil and coat evenly with the spice blend, working some under the skin.
- In a large bowl, combine the Brussels sprouts and potatoes with 2 tbsp olive oil, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper. Toss until evenly coated, then spread in a single layer on the sheet pan with cut sides facing down.
- Scatter the bacon pieces evenly over and around the vegetables, then place the seasoned chicken thighs skin-side up on the pan, leaving space between each piece.
- Roast uncovered for 35 to 40 minutes, flipping the Brussels sprouts and potatoes at the 20-minute mark, until the chicken skin is deep golden and crispy and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from the oven, squeeze fresh lemon juice over the entire pan, and season with additional salt and pepper to taste. Let the chicken rest 5 minutes, then garnish with fresh parsley and serve directly from the pan.
Nutrition
Notes
- Pat the chicken skin completely dry before seasoning. This is the most important step for achieving crispy, golden skin in the oven.
- Do not crowd the pan. Use two sheet pans if needed. Crowded vegetables will steam instead of roast, resulting in soft rather than caramelized edges.
- Always place Brussels sprouts cut-side down on the pan so the flat surface makes direct contact with the hot pan and caramelizes properly.
- Cut potatoes into similar-sized pieces so they finish cooking at the same time. Uniform sizing prevents some pieces from being overcooked while others remain firm.
- Boneless skinless chicken thighs can be substituted. They cook faster (20 to 25 minutes at 425°F), so check for doneness earlier.
- Sweet potatoes can replace Yukon Golds for a slightly sweeter, autumnal flavor. Red potatoes are also a great swap.
- For a honey mustard variation, brush the chicken with a mix of Dijon mustard and honey during the last 10 minutes of roasting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F for 12 to 15 minutes to re-crisp the chicken skin.
- To freeze, store the chicken separately from the vegetables for up to 3 months. Brussels sprouts can become mushy when thawed.
- You can prep and season the chicken and vegetables the night before and refrigerate covered. Let sit at room temperature 15 minutes before roasting.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Chicken and Brussels Sprouts with Bacon and Potatoes is the kind of recipe that becomes a household staple almost immediately.
It’s simple enough for a busy Tuesday but impressive enough to serve to guests on a weekend.
Everything about it just works, the crispy chicken, the smoky bacon, the golden potatoes, and those perfectly caramelized Brussels sprouts.
Once you make it, you’ll understand why one-pan dinners like this one are so beloved.
Give it a try this week, and let me know how it goes in the comments below. I’d love to hear your take on it, and any fun variations you try along the way.
Recommended:
- Sheet Pan Chicken Thigh Dinner
- Slow Cooker Honey Garlic Chicken Thighs
- Roast Chicken with Potatoes
- Lemon Chicken Sheet Pan Dinner
- Cajun Chicken Skillet
