Ranch Baked Chicken Thighs with Bacon Brussels Sprouts and Potatoes: A Flavor Explosion!

Are you looking for a delicious, easy, and complete meal that will wow your family and friends? Look no further! This recipe for Ranch Baked Chicken Thighs with Bacon Brussels Sprouts and Potatoes is a flavor explosion in every bite. The juicy, tender chicken thighs are coated in a zesty ranch seasoning and baked to perfection alongside crispy bacon, savory Brussels sprouts, and perfectly cooked potatoes. It’s a one-pan wonder that simplifies dinner prep and cleanup, making it a weeknight hero.

This recipe is a fantastic way to get your vegetables in while enjoying a comforting and satisfying meal. The bacon adds a smoky richness that complements the ranch seasoning, while the Brussels sprouts and potatoes become delightfully caramelized in the oven. It’s a balanced and flavorful dish that’s sure to become a new family favorite.

## Why You’ll Love This Recipe

* **Easy One-Pan Meal:** Everything cooks together on one sheet pan, saving you time and effort.
* **Flavorful and Delicious:** The combination of ranch seasoning, bacon, Brussels sprouts, and potatoes is simply irresistible.
* **Perfectly Balanced:** This recipe includes protein, vegetables, and carbohydrates for a complete and satisfying meal.
* **Customizable:** Easily adapt the recipe to your liking by using different vegetables, seasonings, or sauces.
* **Kid-Friendly:** Even picky eaters will enjoy the crispy bacon and flavorful chicken.

## Ingredients You’ll Need

* **Chicken Thighs:** Bone-in, skin-on chicken thighs are recommended for maximum flavor and juiciness. However, boneless, skinless thighs can also be used (adjust cooking time accordingly).
* **Brussels Sprouts:** Fresh Brussels sprouts are best. Trim the ends and halve or quarter them depending on their size.
* **Potatoes:** Small red potatoes or Yukon gold potatoes work well. Quarter or halve them so they cook evenly.
* **Bacon:** Thick-cut bacon adds a smoky, savory flavor. Cut it into bite-sized pieces before cooking.
* **Ranch Seasoning:** Use a store-bought ranch seasoning packet or make your own using dried herbs and spices. See recipe notes for a homemade ranch seasoning recipe.
* **Olive Oil:** Used to coat the vegetables and chicken, helping them to brown and crisp up in the oven.
* **Garlic Powder:** Enhances the overall flavor of the dish.
* **Paprika:** Adds color and a subtle smoky flavor.
* **Salt and Pepper:** To taste.

## Equipment You’ll Need

* **Large Baking Sheet:** A large baking sheet is essential for cooking everything evenly. Make sure it’s large enough to accommodate all the ingredients without overcrowding.
* **Mixing Bowl:** For tossing the vegetables with olive oil and seasonings.
* **Knife and Cutting Board:** For prepping the vegetables and bacon.

## Step-by-Step Instructions

**Prep Time:** 15 minutes
**Cook Time:** 40-45 minutes
**Total Time:** 55-60 minutes
**Servings:** 4-6

### Step 1: Prepare the Vegetables and Bacon

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Wash and trim the Brussels sprouts. Halve or quarter them depending on their size. Smaller Brussels sprouts can be halved, while larger ones should be quartered.
3. Wash and quarter or halve the potatoes. Make sure the pieces are roughly the same size so they cook evenly.
4. Cut the bacon into bite-sized pieces.
5. In a large mixing bowl, toss the Brussels sprouts and potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasonings.

### Step 2: Season the Chicken

1. Pat the chicken thighs dry with paper towels. This helps the skin to crisp up in the oven.
2. In a small bowl, combine the ranch seasoning with 1 tablespoon of olive oil. Mix well to form a paste.
3. Rub the ranch seasoning mixture all over the chicken thighs, making sure they are evenly coated. Get the seasoning under the skin of the chicken for extra flavor.

### Step 3: Assemble and Bake

1. Spread the seasoned Brussels sprouts and potatoes in a single layer on the prepared baking sheet.
2. Scatter the bacon pieces evenly over the vegetables.
3. Place the seasoned chicken thighs on top of the vegetables.
4. Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C).
5. If the chicken skin isn’t crispy enough, broil it for a few minutes at the end, watching closely to prevent burning. Be careful when broiling, as it can quickly go from perfectly crisp to burnt.

### Step 4: Rest and Serve

1. Remove the baking sheet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Serve the Ranch Baked Chicken Thighs with the Bacon Brussels Sprouts and Potatoes immediately. Garnish with fresh parsley or a sprinkle of extra ranch seasoning, if desired.

## Tips and Variations

* **Use Different Vegetables:** Feel free to substitute or add other vegetables, such as carrots, broccoli, bell peppers, or onions. Just make sure to adjust the cooking time accordingly.
* **Add Cheese:** Sprinkle shredded cheddar cheese or Parmesan cheese over the vegetables and chicken during the last few minutes of baking for an extra cheesy flavor.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the ranch seasoning for a spicy kick.
* **Use Different Cuts of Chicken:** You can use chicken breasts instead of thighs, but be aware that they may dry out more easily. Reduce the cooking time accordingly.
* **Homemade Ranch Seasoning:** If you don’t have a ranch seasoning packet, you can easily make your own. Combine 2 tablespoons of dried buttermilk powder, 1 tablespoon of dried parsley, 1 teaspoon of dried dill, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of dried chives, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix well and store in an airtight container.
* **Adjust Baking Time:** Baking time can vary depending on your oven and the size of the chicken thighs and vegetables. Use a meat thermometer to ensure the chicken is cooked through and the vegetables are tender. Don’t be afraid to check at the 35 minute mark.
* **Crispy Bacon Tips:** For extra crispy bacon, you can pre-cook it slightly in a skillet before adding it to the baking sheet. Alternatively, you can broil the bacon for a few minutes at the end of the baking time.
* **Preventing Soggy Vegetables:** To prevent the vegetables from becoming soggy, make sure they are not overcrowded on the baking sheet. If necessary, use two baking sheets.
* **Lemon Juice:** A squeeze of fresh lemon juice after baking can brighten up the flavors.

## Serving Suggestions

This Ranch Baked Chicken Thighs with Bacon Brussels Sprouts and Potatoes is a complete meal on its own. However, you can also serve it with a side salad, a crusty bread, or a dollop of sour cream or Greek yogurt.

## Storage and Reheating

* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken and vegetables in the oven at 350°F (175°C) until warmed through. You can also reheat them in the microwave, but they may not be as crispy.

## Nutritional Information (Estimated)

* Calories: Approximately 450-550 per serving (depending on portion size and ingredients)
* Protein: 35-45 grams
* Fat: 25-35 grams
* Carbohydrates: 20-30 grams

## Conclusion

This Ranch Baked Chicken Thighs with Bacon Brussels Sprouts and Potatoes recipe is a guaranteed crowd-pleaser. It’s easy to make, packed with flavor, and perfect for busy weeknights. The combination of ranch seasoning, bacon, and perfectly roasted vegetables is simply irresistible. Give it a try and let us know what you think in the comments below!

Enjoy this delicious and easy one-pan meal! It’s a perfect way to satisfy your cravings for comfort food while still getting your veggies in. Happy cooking!

## Recipe Card

**Ranch Baked Chicken Thighs with Bacon Brussels Sprouts and Potatoes**

**Prep Time:** 15 minutes
**Cook Time:** 40-45 minutes
**Total Time:** 55-60 minutes
**Servings:** 4-6

**Ingredients:**

* 6-8 bone-in, skin-on chicken thighs
* 1 pound Brussels sprouts, trimmed and halved or quartered
* 1.5 pounds small red potatoes or Yukon gold potatoes, quartered or halved
* 8 ounces thick-cut bacon, cut into bite-sized pieces
* 1 (1 ounce) packet ranch seasoning
* 3 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* Salt and pepper to taste

**Instructions:**

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large mixing bowl, toss Brussels sprouts and potatoes with 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper.
3. Pat chicken thighs dry with paper towels.
4. In a small bowl, combine ranch seasoning with 1 tablespoon of olive oil. Rub the mixture all over the chicken thighs.
5. Spread seasoned Brussels sprouts and potatoes in a single layer on the baking sheet. Scatter bacon pieces over the vegetables. Place seasoned chicken thighs on top.
6. Bake for 40-45 minutes, or until chicken is cooked through and vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
7. Let chicken rest for 5-10 minutes before serving.
8. Serve the Ranch Baked Chicken Thighs with the Bacon Brussels Sprouts and Potatoes immediately. Garnish with fresh parsley or a sprinkle of extra ranch seasoning, if desired.

**Notes:**

* See recipe notes for variations and serving suggestions.
* Adjust baking time as needed.

Enjoy!