Chicken Thighs Brussel Sprouts Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
• Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes

Steps:

• Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
• Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
• Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
• Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an oven to 450 degrees F (230 degrees C).
• Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
• Arrange lemon slices in a single layer on the bottom of the baking dish.
• Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
• Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
• Place bacon on top of the Brussels sprouts.
• Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
• Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
• Coat chicken breast halves thoroughly in the remaining lemon mixture.
• Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
• Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).