Sheet Pan Bacon Jam Chicken with Brussels Sprouts

This sheet pan dinner brings together crispy chicken thighs and caramelized Brussels sprouts, all roasted on one pan and finished with a rich, smoky bacon jam.

The jam melts into a glossy glaze as the chicken roasts, while the sprouts soak up all the savory drippings. It’s a complete meal that comes together with minimal effort and even less cleanup, perfect for busy weeknights.

Sheet pan meals are the ultimate weeknight shortcut, and this one delivers big on flavor. Bone-in, skin-on chicken thighs roast until the skin is crackling and golden, while Brussels sprouts turn tender and caramelized in the same pan.

A generous spoonful of bacon jam adds a sweet-and-savory glaze that clings to every bite, and fresh thyme brings a bright, herbal note. Everything cooks together in about 40 minutes, making this a simple yet impressive dinner that feels special without much fuss.

Ingredients

Why this recipe works

Roasting chicken thighs at high heat renders the fat from the skin, creating a crispy, golden exterior while keeping the meat juicy and tender.

The Brussels sprouts benefit from the same heat, caramelizing at the edges and absorbing the flavorful drippings from the chicken as they cook. The bacon jam, spread over the chicken, melts into a sticky glaze that intensifies in flavor as it roasts.

Cooking everything on a single sheet pan means the flavors mingle and the cleanup is minimal. The sprouts and chicken cook in the same time and temperature, so there’s no need to juggle multiple pans or worry about timing.

The bacon jam does double duty as both a marinade and a finishing sauce, so every bite is packed with smoky, sweet, and savory goodness.

Notes and substitutions

Bacon jam is the star here; it’s a thick, savory spread made with bacon, onions, brown sugar, and vinegar. You can find it in most grocery stores near the condiments, or make your own ahead of time. If you prefer a less sweet glaze, look for a version with less sugar, or balance it with a splash of apple cider vinegar.

Bone-in, skin-on chicken thighs are essential for the crispy skin and juicy meat. If you use boneless thighs, reduce the cooking time and check for doneness earlier. Brussels sprouts should be halved so they cook evenly and get those lovely charred edges. Toss them with olive oil and season generously—they need the salt to bring out their sweetness.

• bacon jam: Store-bought bacon jam works well; if unavailable, use a thick barbecue sauce mixed with cooked crumbled bacon.
• bone-in, skin-on chicken thighs: Bone-in, skin-on chicken breasts can be used, but reduce cooking time by about 10 minutes and check for doneness at 165°F.
• Brussels sprouts: Broccoli florets or cauliflower florets can replace Brussels sprouts; adjust roasting time as needed.
• fresh thyme: Dried thyme can be used in a pinch, but reduce the amount to 1 teaspoon.

Equipment

• Sheet pan
• Parchment paper
• Mixing bowl
• Spatula
• Measuring spoons
• Chef's knife
• Cutting board