Sheet Pan Bacon Jam Chicken with Brussels Sprouts Step-by-step instructions

Before you start

Before starting, heat the oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup. Pat the chicken thighs dry with paper towels to help the skin crisp. Trim the Brussels sprouts and halve them.

If using store-bought bacon jam, have it at room temperature so it’s easier to spread. Measure out the olive oil, salt, pepper, bacon bits, and fresh thyme so everything is ready to go.

Instructions

Prep and assemble

1. 1Prepare the pan and vegetables
   Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on the prepared pan. Pat the chicken thighs dry with paper towels and place them among the sprouts, skin side up.
   Look for The sprouts are coated in oil and the chicken thighs are nestled among them, skin side up.
   Tip Patting the chicken dry helps the skin crisp during roasting.
2. 2Spoon bacon jam over chicken
   Spoon the bacon jam over each chicken thigh, spreading it gently to cover the top. Sprinkle the bacon bits over the jam and then scatter the fresh thyme leaves over the entire pan.
   Look for Each thigh is coated with a thin layer of jam, with bits and thyme scattered on top.
   Tip Use a spoon to spread the jam evenly; it will melt and glaze the chicken as it roasts.

The pan is lined with parchment, the sprouts are tossed with oil and seasoning, and the chicken thighs are nestled among them, skin side up.

The bacon jam is spooned over each thigh, with bacon bits and thyme scattered on top. The pan looks colorful and aromatic, with the jam glistening on the chicken.

Roast to golden perfection

3. 3Roast until chicken is golden and cooked through
   Place the pan in the oven and roast for 35 to 40 minutes, until the chicken skin is crisp and golden and the sprouts are tender and caramelized at the edges. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C).
   Look for The skin is deeply browned, the jam has melted into a glossy glaze, and the sprouts are fork-tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken browns too quickly, tent loosely with foil for the remaining time.

After about 35 minutes, the kitchen smells richly of roasted chicken and caramelized jam. The chicken skin is a deep golden brown, the jam has melted into a shiny glaze, and the Brussels sprouts are tinged with char at the edges. The pan juices are bubbling and fragrant.

Rest and serve

4. 4Rest and serve
   Remove the pan from the oven and let it rest for 5 minutes. Use a spatula to lift the chicken and sprouts onto a serving platter, spooning any pan juices over the top. Serve hot.
   Look for The chicken is juicy and the sprouts are coated in the savory glaze.
   Tip Letting the chicken rest allows the juices to redistribute, keeping the meat moist.

The pan has rested for 5 minutes, allowing the juices to settle. The chicken is lifted with a spatula, revealing a crisp underside, and the sprouts are glossy with pan drippings. Everything is transferred to a platter, ready to be served hot.

Common mistakes

A common mistake is overcrowding the pan, which can cause the chicken to steam rather than crisp. Leave space between the thighs and sprouts so hot air circulates. Another is not drying the chicken thoroughly; moisture on the skin prevents browning.

Also, be careful not to burn the bacon jam—if it starts to darken too quickly, reduce the oven temperature slightly and continue cooking until the chicken is done.

How to tell it’s done

The dish is done when the chicken skin is deeply browned and crisp, and the Brussels sprouts are tender and caramelized at the edges.

To be certain the chicken is safe to eat, insert an instant-read thermometer into the thickest part of a thigh, avoiding the bone; it should register 165°F (74°C). The bacon jam should have melted into a glossy glaze that coats the chicken, and the sprouts should be easily pierced with a fork.

• Poultry: 165°F (74°C) in the thickest part