Name: Chicken and Brussels Sprouts with Bacon and Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Skin-on, bone-in chicken thighs - 4; Red potatoes, halved or quartered if large - 1 pound; Brussels sprouts, trimmed - 1 pound; Minced garlic - 1 teaspoon; Olive oil, or as needed - 1 tablespoon; Cracked salt and freshly ground black pepper to taste - 1 tablespoon; Dried thyme - ½ teaspoon; Ranch dressing mix - 1 (1 ounce) package; Bacon, chopped - 6 slices

Ingredients for - Chicken and Brussels Sprouts with Bacon and Potatoes

1. Skin-on, bone-in chicken thighs 4

2. Red potatoes, halved or quartered if large 1 pound

3. Brussels sprouts, trimmed 1 pound

4. Minced garlic 1 teaspoon

5. Olive oil, or as needed 1 tablespoon

6. Cracked salt and freshly ground black pepper to taste 1 tablespoon

7. Dried thyme ½ teaspoon

8. Ranch dressing mix 1 (1 ounce) package

9. Bacon, chopped 6 slices

How to cook deliciously - Chicken and Brussels Sprouts with Bacon and Potatoes

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.

2 . Stage

Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.

3 . Stage

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).

4 . Stage

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.