There’s a reason sheet pan dinners never leave the weeknight rotation: one pan, no babysitting, and the oven does the heavy lifting. This one earns its place in fall specifically. Boneless chicken thighs roast up juicy in a maple-dijon glaze, Brussels sprouts go crispy and caramelized at the edges, and chopped bacon scattered over everything renders down into smoky, salty confetti. It’s the kind of dinner that tastes like you fussed, but you mostly just opened the oven door twice.
Why you’ll love it
- One pan, zero pile-up in the sink. Everything roasts together on a single sheet pan — chicken, sprouts, and bacon.
- Genuinely 30 minutes. Boneless thighs are the time enabler here — they cook through in about 14 minutes at 425°F, unlike bone-in thighs that need 35+. Brussels sprouts get a head start so they crisp while the chicken finishes.
- ~34g protein per serving (estimated), from chicken thighs plus bacon.
- Fall flavor without the work. Maple-dijon glaze, crispy sprouts, smoky bacon — it’s peak October in a pan.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, about 8
- 1 1/2 lb Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 3 tbsp olive oil, divided
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 1/4 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- Fresh thyme leaves or chopped parsley, for serving (optional)
Equipment
A large rimmed half-sheet pan (18×13-inch), foil or parchment paper, a small bowl and whisk, a pastry brush or spoon, tongs, and an instant-read thermometer.
Instructions
- Heat the oven and prep the pan. Position a rack in the center and preheat to 425°F. Line the sheet pan with foil for easy cleanup. Chop the bacon and halve the sprouts if you haven’t already.
- Give the sprouts a head start. Toss the Brussels sprouts with 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Spread them cut-side down in a single layer on the pan — don’t crowd them. Scatter the chopped bacon over and around the sprouts. Roast 8 minutes.
- Season the chicken. While the pan is in the oven, pat the chicken thighs dry. Season with the remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, the garlic powder, and the smoked paprika. Whisk the maple syrup, Dijon, and remaining 1 tablespoon olive oil in the small bowl.
- Add the chicken to the pan. Pull the pan out and flip the sprouts with tongs, pushing them toward the edges. Nestle the seasoned thighs into the center of the pan in a single layer. Brush the tops generously with about half of the maple-dijon glaze.
- Roast to 165°F. Return the pan to the oven and roast 14 minutes, brushing with the remaining glaze halfway through, until the chicken reads 165°F on an instant-read thermometer in the thickest thigh and the sprouts are crispy-edged and tender.
- Rest and serve. Rest everything 3 minutes right on the pan so the juices settle. Shower with thyme or parsley and serve straight from the pan.
Doneness cues: Chicken thighs must reach 165°F internally — check the thickest one with a thermometer; boneless thighs go from done to dry fast, so pull them the moment they hit temp. Brussels sprouts are done when the cut sides are deeply browned and a fork slides through the core. Bacon should be crisp but not burnt.
30-Minute Sheet Pan Chicken & Brussels Sprouts with Bacon
Ingredients
Equipment
Method
- Position a rack in the center and preheat to 425°F. Line the sheet pan with foil for easy cleanup. Chop the bacon and halve the sprouts if you haven’t already.
- Toss the Brussels sprouts with 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Spread them cut-side down in a single layer on the pan — don’t crowd them. Scatter the chopped bacon over and around the sprouts. Roast 8 minutes.
- While the pan is in the oven, pat the chicken thighs dry. Season with the remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, the garlic powder, and the smoked paprika. Whisk the maple syrup, Dijon, and remaining 1 tablespoon olive oil in the small bowl.
- Pull the pan out and flip the sprouts with tongs, pushing them toward the edges. Nestle the seasoned thighs into the center of the pan in a single layer. Brush the tops generously with about half of the maple-dijon glaze.
- Return the pan to the oven and roast 14 minutes, brushing with the remaining glaze halfway through, until the chicken reads 165°F on an instant-read thermometer in the thickest thigh and the sprouts are crispy-edged and tender.
- Rest everything 3 minutes right on the pan so the juices settle. Shower with thyme or parsley and serve straight from the pan.
Notes
Nutrition note
Protein is estimated at about 34g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Chicken breasts work too — use 1 1/2 lb of thin-cut breasts and pull them at 160–165°F; they’re leaner but dry out faster, so watch the clock.
- Bone-in thighs are delicious but not 30 minutes — they’ll need 30–35 minutes of oven time, pushing dinner to about 45 minutes total.
- Turkey bacon swaps in 1:1 for a lighter option; it crisps less but the flavor still lands.
- Don’t skip the sprout head start. Sprouts need a full 22 minutes to crisp; chicken only needs 14. Give the sprouts their lead and nobody steams.
- Halve the big sprouts, quarter the giants. Even pieces = even browning. Tiny ones can stay whole.
- No Dijon? Whole-grain mustard works, or a squirt of yellow mustard in a pinch.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F for 10–12 minutes to re-crisp the sprouts, or microwave in 60-second bursts, stirring between, until steaming (165°F) — the sprouts will be softer but the flavor holds. Freezes well for up to 3 months; thaw overnight in the fridge (the sprouts lose their crisp edge after freezing, so it’s best fresh).
Frequently asked questions
Can I use bone-in chicken thighs? Yes, but plan on about 45 minutes total — give the bone-in thighs a 15-minute head start with the sprouts, then roast another 20–25 minutes to 165°F. This recipe’s 30-minute timing is built on boneless thighs.
How do I get the Brussels sprouts really crispy? Three rules: cut-side down, single layer with space between them, and a ripping-hot 425°F oven. Crowded sprouts steam instead of crisping — use a second pan if they don’t fit.
Can I make this ahead? The glaze keeps 3 days in the fridge and the chicken can be seasoned a day ahead. For the best texture, roast it fresh — the sprouts crisp best straight from the oven.
What should I serve with it? Honestly, nothing is required — it’s a complete meal. But a pile of mashed potatoes or a hunk of crusty bread to catch the pan juices never hurts.
Is this good for meal prep? Yes — portion into containers for 4 days of lunches. Reheat in the oven or toaster oven to bring back some crispness.
More fall sheet pan dinners
For another fall sheet pan favorite, try our 25-Minute Sheet Pan Sausage & Butternut Squash. Brussels sprout fans: our 30-Minute Honey Mustard Chicken & Brussels Sprouts is all one skillet. More fall thighs: 30-Minute Roasted Chicken Thighs with Apples & Cabbage roasts sweet and savory together.