You’ll adore this following recipe if you enjoy eating chocolate chip cookie dough straight from the bowl or mixing it with ice cream. Small pieces make a big difference! The effort will be worthwhile!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9×13-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.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 6 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 936 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Big hit with the family, will make this again. May try with kielbasa, I think it would be great in this dish.
I read all the reviews and made the changes. more potatoes. added carrots, onions, red pepper. I added extra olive oil, salt, pepper, minced garlic. We love garlic. also Herbes de provence. thyme, cumin, cayenne pepper. My hubby loved it. I needed 55 minutes in the oven. and then I pulled the chicken. then put the chicken only in for 3 minutes on broil to crisp the yummy skin.
As is it is tasteless and not cooked fully. It is a good base recipe and versatile. I added peppers to this along with onions, rosemary, and sage. I plan on making this again but on the grill with a nice aged balsamic vinegar.
I put a little water in the bottom of the pan (to avoid sticking) like you would for pot roast, because I noticed the advice from other reviewers that it was going to take 20/25 more minutes to cook than the recipe leads you to believe. I also threw in a cut up sweet potato one time instead of brussel sprouts= gave it some sweetness.
I added carrots and cauliflower to the vegetable mix and used a larger pan. It was so flavorful! My family loved it.
I baked uncovered for 35 minutes, then covered with foil and baked for another 25 minutes. I also did not use the ranch or bacon. I’ve made this dish twice and used different seasoning each time Versatile, simple and delicious.
Was good, but nothing to “wow” about. will try again perhaps making some changes for more flavor and less saltiness.
Tasted great I’ve never had Brussel sprouts before so it was interesting but it was good. Great mixture with the Brussel sprouts and the potatoes. The only downside was it did take longer to cook. It took about an hour. I did put foil on mine which kept the chicken juicy and next time will broil a few minutes longer because the skin on the chicken wasn’t very toasty.
I found it works a little better when I microwave the potatoes for 2 minutes before assembling this meal.
If you like/love Ranch use 2 packages. I also tossed potatoes & sprouts in ziplock bag w/ the oil & the ranch packet. I drizzled that sauce on chicken also. I cooked this in my air fryer. Turned out really great we just wanted more ranch flavor.
Prep is easy, looks good but accuracy on cook is way off, had to add additional 25 min.
Many reviewers change recipes a lot but I tried the recipe as written and, like some other reviewers said, the potatoes weren’t done. Seasoning was just okay and my family said not to do this one again. Sorry.
Put ranch, salt and pepper on veggies and chicken. Cover will foil; will make again.
cooking it made the house smell good but this said about a 45 min total job, idk about anyone else but something went wrong and this ended up taking almost nearly two hours and chicken still had blood. Not only do I not want to make this again, I just want to say everything dont go good with everything and just cause you put it all in one pot a cook to be easy, isnt the best idea. I wish I wouldve did what the other reviewers did and separated and then mixed.
I liked this. To accommodate a larger family, I used 2lbs brussels sprouts, and 1.5lbs potatoes. I also used skinless boneless chicken thighs. I used more olive oil, drizzling it over all the vegetables before adding the chicken to the pan(s). I spread it out into two pans. I halved baby potatoes and the brussels sprouts. Took about 45 minutes to cook.
I’m giving this five because it deserves it even though it took alot longer than stated to cook (which could easily be me, I’m not a good cook) maybe my veggies were too big. and the chicken was a little bland, also on me, I should have given it more salt and pepperr, and added some garlic salt. I’d make this again and change where I think I went wrong.
This was the Bomb!! We truly enjoyed this meal. It had everything you want in a meal. Thank you for the Awesome recipe!!
We were looking for something different to do with some defrosted boneless, skinless chicken thighs and came across this recipe. It was delicious!! we were out of Brussel sprouts and decided to make use of some fresh asparagus that we had on hand. We cut the asparagus into approximately 1 inch pieces and it was great! We sprinkled some shredded parmesan cheese over the dish at the end and broiled it on low for a few minutes. Overall, great dish and will definitely be making it again!
The chicken skin does not cook up crispy. The overall flavor of this dish was just OK and certainly not a standout. Cut your potatoes fairly small or they will not cook through.
Added some bacon grease to the olive oil and garlic mixture.
This recipe is super easy and very flavorful. The problem is that the vegetables were still undercooked even though I quartered the potatoes and halved the brussel sprouts. Additionally, we prefer caramelized vegetables. So when I make again, I will quarter brussel sprouts and slice potatoes into 1 inch coins. The last 10 minutes of cooking, I will probably remove vegetables and finish in a fry pan to caramelize. Thanks for this quick and tasty recipe.