minghong burlington
By SHIVAM
This one-pan dinner has Brussels sprouts, potatoes, and bacon with chicken thighs.
This one-pan dinner has Brussels sprouts, potatoes, and bacon with chicken thighs.
Dish Info
Ingredients
Calories
Minutes
– 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
Ingredients
In a bowl, lightly coat potatoes, Brussels sprouts, and garlic with olive oil. Bake chicken thighs with vegetables around and between them. Salt, pepper, and thyme. Pour ranch seasoning over chicken and vegetables. Add bacon.
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.