Chicken and Brussels Sprouts with Bacon and Potatoes
This Chicken and Brussels Sprouts with Bacon and Potatoes is a hearty, flavor-packed one-pan dinner that comes together with minimal effort. Crispy bone-in chicken thighs roast alongside caramelized Brussels sprouts, tender golden potatoes, and smoky bacon on a single sheet pan, creating an effortless weeknight meal the whole family will love. High-heat roasting brings out the natural sweetness of the vegetables while the bacon fat bastes everything for rich, deep flavor in every bite.
Equipment
- Large rimmed sheet pan (18x13 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
Ingredients
For the Chicken
- 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
For the Vegetables
- 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
To Finish
- 1 tbsp fresh lemon juice squeezed over the pan after roasting
- fresh parsley chopped, for garnish (optional)
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 22gProtein: 38gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 145mgSodium: 720mgPotassium: 880mgFiber: 5gSugar: 3gVitamin A: 12IUVitamin C: 105mgCalcium: 6mgIron: 16mg
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