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30-Minute Sheet Pan Chicken & Brussels Sprouts with Bacon

Boneless chicken thighs in a maple-dijon glaze roasted with crispy Brussels sprouts and smoky bacon on one sheet pan — fall's best weeknight dinner in 30 minutes, about 34g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

  • Large rimmed half-sheet pan (18x13-inch)
  • Foil or parchment paper
  • Small bowl and whisk
  • Pastry brush or spoon
  • Tongs
  • Instant-read thermometer

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rest everything 3 minutes right on the pan so the juices settle. Shower with thyme or parsley and serve straight from the pan.

Notes

Food safety: 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. Boneless thighs and the 8-minute sprout head start are the 30-minute enablers. Leftovers 4 days refrigerated / 3 months frozen; sprouts soften after freezing. Protein ~34g/serving estimated from USDA FoodData Central; not lab-tested.