Roasted Chicken Thighs With Brussels Sprouts and Pears

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/20/19
Chicken thighs, Brussels sprouts, pears, bacon
Diana Rattray
  • Total: 52 mins
  • Prep: 25 mins
  • Cook: 27 mins
  • Servings: 4 servings

This one-pan roasted chicken and vegetable dinner makes a delicious meal with a tossed salad or simply dressed arugula, spinach, or baby kale. 

The bone-in chicken thighs are seared to golden perfection and then they're lightly brushed with a honey mustard sauce just before they go into the oven. The Brussels sprouts, bacon, and pear combination make a fabulous side dish, and everything is cooked together in one large skillet or sheet pan.

Ingredients

  • 2 dozen Brussels sprouts
  • 2 Bosc pears
  • 3 strips bacon (diced)
  • 1 small onion (peeled, halved, sliced)
  • 5 tablespoons extra-virgin olive oil (divided)
  • kosher salt and freshly ground black pepper
  • 6 chicken thighs (with bone and skin)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard

Steps to Make It

  1. Heat the oven to 400 F.

  2. Wash the Brussels sprouts and cut off stem ends. Remove any loose or damaged outer leaves. Slice them into quarters (or halves if they're very small).

  3. Stand the pears up and cut sides off around the core. Dice.

  4. In a large skillet or saute pan over medium heat, cook the diced bacon until it just begins to crisp. Add the Brussels sprouts and sliced onion to the pan along with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Cook for about 3 minutes, stirring frequently. Add the diced pears and continue cooking for 1 minute longer. Remove the vegetables to a plate and set aside. 

  5. Season both sides of chicken thighs with salt and pepper. Add 3 tablespoons of olive oil to the skillet — or enough to coat the bottom of the pan — and place it over medium-high heat. Add the chicken to the hot pan, skin-side down. Sear the chicken thighs for 5 to 6 minutes, or until skin is golden brown. Turn the chicken over and continue cooking for 2 minutes.

  6. Remove the pan from the heat and add the vegetables back to the pan, arranging them around the chicken pieces.  If your skillet or saute pan is not oven-safe or if it isn't large enough, transfer the chicken and vegetables to an oiled rimmed sheet pan.

  7. In a small bowl, combine the honey, Dijon mustard, and the remaining 1 tablespoon of olive oil. Brush the chicken lightly with the honey mustard mixture.

  8. Roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165 to 175 F,* stirring and turning the vegetables about halfway through the cooking time. 

*The minimum safe temperature for chicken is 165 F. Use a reliable instant-read thermometer to check the chicken for doneness. To check, insert the thermometer into the thickest thighs, not touching bone. 

 

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