Who doesn’t love an easy one-pan meal? Especially when that meal involves bacon?! Oh, and how about ranch?? Today I’m sharing a brand new one-pan recipe that’s refreshingly hands-off (great for busy days when you still want a delicious, hearty dinner): Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes! Savory, zesty ranch-seasoned chicken thighs cook together with potatoes, Brussels sprouts, and bacon in this one-pan dinner recipe. The vegetables cook with the bacon on top of them, infusing them with bacon-y deliciousness!
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Ranch-Baked Chicken Thighs with Bacon, Brussels Sprouts, and Potatoes on Allrecipes here, and see the full recipe along with some of my cooking tips below. Jump to Recipe.
More easy chicken thighs recipes like this:
- One-Pot Lemon-Pepper Chicken and Rice
- One-Pot Paprika Chicken and Rice
- One-Pot Cilantro Lime Chicken and Rice
- One Pan Roasted Chicken and Potatoes Sheet Pan Dinner
- Sheet Pan Parmesan-Dijon Chicken Thighs and Veggies
- Instant Pot Keto Chicken Thighs in Lemon-Garlic Cream Sauce
- Baked Chicken with Apples
- Instant Pot Garlic-Sesame Chicken
- Instant Pot Estofado de Pollo (Puerto Rican-Style Chicken Stew)
Here’s what you need. You start by placing chicken thighs in a 9×13-inch baking dish, then add the other prepared ingredients around them.
Toss red potatoes (halved or quartered if the potatoes are large), Brussels sprouts, and minced garlic together with olive oil in a bowl until the vegetables are lightly coated with oil. You don’t need a lot of oil since the bacon will add more to the pan while it’s all baking. And that is a beautiful thing.
Add the prepared vegetables around and between the chicken thighs in the baking dish, then season them with fresh-cracked salt and pepper and dried thyme.
The zesty ranch flavor comes from a packet of ranch seasoning mix, which you evenly pour over chicken and vegetables.
Use that whole packet. You feel me, my fellow ranch lovers.
The real secret to this meal is that the chopped bacon cooks on top of the vegetables, which allows their oil to drip down and soak into the veggies.
After you sprinkle the chopped bacon on the veggies, you bake the whole meal together in a preheated oven until chicken is cooked through (about 30 to 35 minutes). You then finish it off by placing the baking dish under the broiler until the chicken skin becomes golden brown and a bit crisp.
This will become a go-to recipe for those busy days! Pin this for later!
- 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
- 1/2 teaspoon dried thyme
- 1 1 oz. packet ranch dressing mix
- 6 slices bacon chopped
- Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
- 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.
- 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.
Looks good and I have all the ingredients, although might add some cayenne pepper..gonna be good.
Ramona Cruz-Peters says
That sounds good! Let me know it tastes with the cayenne. Enjoy!