Sheet Pan Bacon Jam Chicken with Brussels Sprouts Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken skin, make sure the thighs are completely dry before adding the bacon jam. You can also let the seasoned chicken sit at room temperature for 15 minutes before roasting, but no longer than 30 minutes total.

If you have time, pat the chicken dry and refrigerate uncovered for an hour to further dry the skin.

To get the Brussels sprouts extra caramelized, arrange them cut-side down on the pan. This gives them more direct contact with the hot surface, leading to deeper browning.

If you prefer less char, you can toss them halfway through cooking, but resist the urge to stir too often—let them sit and develop that golden crust.

Variations

• Maple-Dijon Glaze: Swap the bacon jam for a mixture of 1/4 cup maple syrup and 2 tbsp Dijon mustard. Brush over the chicken before roasting for a tangy-sweet glaze.
• Add Sweet Potatoes: Add 2 cups of cubed sweet potatoes to the sheet pan with the Brussels sprouts. Toss with olive oil and seasonings, and roast as directed.
• Herb Variation: Replace the thyme with fresh rosemary or sage. These herbs pair beautifully with the smoky bacon jam and add a different aromatic note.
• Vegetarian Option: Omit the chicken and increase the Brussels sprouts to 2 lbs. Spread the bacon jam over the sprouts and roast for 25-30 minutes, until tender and caramelized.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezer

Freeze cooked chicken and sprouts in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or until hot and crisp. Avoid microwaving to keep the skin crispy.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and sprouts can be reheated in a 350°F (175°C) oven for 10 to 15 minutes, or until warmed through.

The bacon jam glaze may loosen slightly upon reheating, but the flavor will remain rich and savory.

You can prepare the Brussels sprouts and chicken ahead of time by trimming and seasoning them, then storing them separately in the refrigerator for up to 24 hours.

Spread the bacon jam on the chicken just before roasting to keep the skin crisp. The bacon jam itself can be made days in advance and stored in the fridge.

Serving ideas

Serve this sheet pan dinner straight from the pan for a rustic family-style meal, or transfer to a platter for a more polished presentation. The chicken and sprouts are satisfying on their own, but a side of crusty bread or a simple green salad would round out the meal nicely.

For a more substantial plate, pair with mashed potatoes or rice to soak up the savory pan juices. A sprinkle of extra fresh thyme or a few flakes of sea salt just before serving brightens the flavors. This dish is best enjoyed hot, right out of the oven.

Frequently asked questions

Recipe card

Sheet Pan Bacon Jam Chicken with Brussels Sprouts

Prep 15 minCook 40 minTotal 55 minServes 4

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 1/2 lb Brussels sprouts, halved
• 1/2 cup bacon jam
• 1/4 cup cooked bacon bits
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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).
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

18 g

Fat

44 g

Automatic estimate from the ingredient list, not laboratory-verified.