Bacon Jam Roasted Chicken and Vegetables – This recipe is one of those happy accidents that turns into a forever favorite. Smoky bacon jam, crispy roasted chicken, caramelized veggies… It’s the kind of dinner that earns a spot in your personal hall of fame.
I first made it on a lazy Sunday, half-watching The Walking Dead and half-wondering what to do with a jar of bacon jam in the fridge. An hour later, my kitchen smelled like a cozy bistro, and I was texting friends: “You have to try this!”
Why You’ll Love This Bacon Jam Roasted Chicken and Vegetables
This is comfort food with a twist. The chicken stays juicy under its savory bacon jam coating, and the veggies soak up every drop of flavorful drippings. It’s easy, impressive, and 100% satisfying.
- One-pan meal = fewer dishes
- Bold, smoky, sweet-savory flavor from the bacon jam
- Perfect for cozy dinners, casual guests, or meal prep
Ingredient Notes
- Brussels sprouts: Trim and halve or quarter. They get crispy and caramelized in the oven.
- Yukon Gold potatoes: Buttery and hold their shape well when roasted.
- Chicken thighs (bone-in, skin-on): Stay juicy and flavorful.
- Bacon jam: Store-bought or homemade—either way, it’s the star here.
- Vegetable oil, kosher salt, black pepper: Simple seasoning to bring it all together.
How to Make Bacon Jam Roasted Chicken and Vegetables
Step 1: Prep the oven & veggies
Preheat oven to 425°F (220°C). Toss potatoes and Brussels sprouts with a drizzle of oil, salt, and pepper. Spread in a single layer in a large roasting pan or baking dish.
Step 2: Flavor the chicken
Gently loosen the skin on each chicken thigh, keeping it attached. Spread about 1 tablespoon of bacon jam under the skin and more on the bottom of the thighs.
Step 3: Roast it all
Place chicken skin-side up on top of the veggies. Roast for 40–50 minutes or until chicken reaches 165°F and veggies are tender. Stir the veggies once during roasting.
Step 4: Rest and garnish
Let the chicken rest 5 minutes under foil. Sprinkle veggies with lemon juice and chopped parsley before serving. Serve with parsley, scallions, and lemon.
Storage Options
Leftovers? You’ll be glad. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for a quicker fix.
Variations and Substitutions
- No Brussels sprouts? Use carrots, parsnips, or sweet potatoes.
- Spicy twist: Add a pinch of cayenne or hot sauce to the bacon jam.
- Other veggies: Onions, fennel, or cauliflower all roast beautifully.
- Other protein: This works well with bone-in pork chops, too!
What to Serve With Bacon Jam Roasted Chicken and Vegetables?
- Crusty bread: For mopping up all that bacon jam goodness.
- Simple green salad: Lightens up the plate with some freshness.
- Chilled white wine: A crisp sauvignon blanc is lovely here.
Frequently Asked Questions
Can I use chicken breasts?
Yes, but go for bone-in, skin-on to retain moisture and flavor. Reduce cook time slightly.
Can I make it ahead?
You can prep everything (even spread the bacon jam) and store covered in the fridge up to 24 hours. Roast when ready.
Is it gluten-free?
Check your bacon jam! Some contain soy sauce or thickeners. Otherwise, yes—it’s naturally gluten-free.
This Bacon Jam Roasted Chicken and Vegetables is rich, savory, and guaranteed to become a household favorite. Whether you’re trying to impress someone or just want something *really* good for dinner, this one delivers.
Bacon Jam Roasted Chicken and Vegetables
Ingredients
- 1 1/2 pounds brussels sprouts damaged/discolored outer leaves removed, large ones quartered, smaller ones halved
- 1 1/2 pounds about 3 large yukon gold potatoes, cut into large chunks
- 4 medium bone-in skin-on chicken thighs
- 3/4 – 1 cup bacon jam
- vegetable oil
- kosher salt & freshly ground black pepper
Equipment
- Large roasting pan or baking dish
- Tongs or spatula (for tossing veggies)
- Meat thermometer
- Aluminum foil (for resting the chicken)
Instructions
- Preheat oven to 425 degrees F. Place the vegetables in a pan large enough to hold them in a single layer. Toss with a small amount of vegetable oil, salt and pepper. The bacon jam will release a lot of fat and flavor in the cooking process, so you don’t need much.
- Lightly season the chicken with salt and pepper on both sides. Carefully separate the skin from the chicken thighs at one end, leaving it attached at the other edges. Evenly spread a tablespoon of bacon jam between the skin and meat. Spread the rest of the jam on the other side of each chicken thigh. Place the chicken skin side up on the vegetables and roast for 40-50 minutes (until they register 165 degrees), depending on the size of your chicken thighs, stirring once.
- Let the chicken rest for 5 minutes on a plate tented with foil; keep the veggies warm in the oven. Serve with parsley, scallions and lemon.
