Bacon Jam Roasted Chicken and Vegetables
Juicy bone-in chicken thighs roasted over crispy Brussels sprouts and potatoes, all infused with rich, savory bacon jam. A cozy one-pan dinner with bold flavor and minimal cleanup.
4
Serving
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.
Notes
This is one of those recipes that came together by chance—and now I can’t stop making it. The bacon jam takes everything to the next level, adding this sweet, smoky magic to both the chicken and the veggies. It’s a lazy-Sunday kind of dish that feels fancy but comes together in one pan. If you’re into bold flavors and minimal cleanup, you’re in for a treat.
Nutrition
Calories: 521kcal | Carbohydrates: 45g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 167mg | Potassium: 1674mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1399IU | Vitamin C: 178mg | Calcium: 104mg | Iron: 5mg