Sheet Pan Chicken Thighs with Bacon and Roasted Broccoli
Bone-in skin-on chicken thighs roasted with bacon, broccoli, and ranch dressing on a single sheet pan. Quick, whole30-compliant one-pan meal with crispy bacon, tender chicken, and roasted vegetables seasoned with fresh dill and chives.
Ingredients
- 4 bone-in skin-on chicken thighs
- 16 ounces broccoli florets
- 4 slices no sugar bacon, cut into pieces
- 2 tablespoons avocado oil
- 2 tablespoons ranch dressing
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh chives, chopped
- salt, to taste(optional)
- pepper, to taste(optional)
- cooking spray, for pan
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Line a sheet pan with parchment paper and lightly spray with cooking spray.
- 3
Toss broccoli florets with avocado oil, garlic salt, and pepper in a bowl. Transfer to sheet pan.
- 4
Add chicken thighs to bowl and coat thoroughly with ranch dressing using hands.
- 5
Add coated chicken thighs and bacon pieces to sheet pan.
- 6
Sprinkle garlic powder, onion powder, dill, and chives over entire sheet pan.
- 7
Bake until chicken reaches an internal temperature of 160 degrees, about 35-40 minutes.
- 8
Garnish with extra ranch and serve.
Tips
Use bone-in skin-on chicken thighs for crispy skin and juicy meat.
Do not skip coating the broccoli with oil to ensure even browning and prevent drying.
Check internal temperature of thickest thigh to avoid undercooked chicken.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat at 350 degrees until warmed through.
Prepare ingredients and arrange on sheet pan up to 8 hours ahead. Cover and refrigerate. Add 5 minutes to cook time.
Serve immediately with extra ranch dressing on the side.
Common Mistakes
Do not skip the internal temperature check to avoid dry or undercooked chicken.
Do not omit oil coating broccoli to avoid tough, dried florets.
Do not overcrowd the pan to ensure proper air circulation and browning.