Garlic Herb Chicken Thighs with Roasted Brussels Sprouts and Bacon
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 28 min
- Cost
- $15.00
- Nutrition
- 560 cal · 48g protein
- high-protein
- kid-favorite
🍳 2 pans · Picky-eater safe bet: plain chicken, sauce on the side
Garlic Herb Chicken Thighs with Roasted Brussels Sprouts and Bacon is a weeknight dinner that serves 4 and is on the table in about 38 minutes, for around $15 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless chicken thighs
- 1½ lb Brussels sprouts
- 6 slices bacon
- 3 tbsp olive oil
- 5 cloves garlic
- 1 bunch fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Chop bacon into bite-sized pieces and cook in a large skillet over medium heat until crispy, about 6 minutes; transfer to paper towels, leaving 2 tablespoons fat in pan.
- Season chicken thighs with salt, pepper, and minced garlic, then sear in the same skillet skin-side down for 4–5 minutes, then flip and cook 3 more minutes; transfer to a sheet pan.
- Toss trimmed, halved Brussels sprouts with olive oil, remaining minced garlic, thyme leaves, salt, and pepper, then spread around chicken on the sheet pan.
- Roast at 425°F for 12–14 minutes until chicken reaches 165°F internally and Brussels sprouts are golden; top with crispy bacon before serving.
- Picky eater tip: serve the chicken plain, with the bacon on the side, and skip the sprouts.
- Make ahead: cook the bacon and mince the garlic up to 2 days ahead and refrigerate; trim and halve the sprouts the day before.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 13 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 36 g
- Saturated fat
- 10 g
- Sodium
- 410 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop