Roasted Chicken Thighs With Brussels Sprouts and Pears

Roasted Chicken Thighs With Brussels Sprouts and Pears

The Spruce / Kristina Vanni

Prep: 25 mins
Cook: 27 mins
Total: 52 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
  • 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. Gather the ingredients. Pre heat the oven to 400 F.

    Roasted Chicken Thighs With Brussels Sprouts and Pears ingredients

    The Spruce / Kristina Vanni

  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).

    Brussels sprouts cut into pieces

    The Spruce / Kristina Vanni

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

    pear cut into pieces on a cutting board

    The Spruce / Kristina Vanni

  4. In a large skillet or saute pan over medium heat, cook the diced bacon until it just begins to crisp.

    bacon cooking in a skillet

    The Spruce / Kristina Vanni

  5. 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.

    Brussels sprouts, bacon and onions in a skillet

    The Spruce / Kristina Vanni

  6. Add the diced pears and continue cooking for 1 minute longer. Remove the vegetables to a plate and set aside. 

    pears added to the Brussels sprouts mixture in the skillet

    The Spruce / Kristina Vanni

  7. 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.

    chicken cooking in a skillet

    The Spruce / Kristina Vanni

  8. 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.

    chicken and Brussels sprouts mixture in a skillet

    The Spruce / Kristina Vanni

  9. 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.

    In a small bowl, combine the honey, Dijon mustard, and olive oil

    The Spruce / Kristina Vanni

  10. 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. 

    Roasted Chicken Thighs With Brussels Sprouts and Pears

    The Spruce / Kristina Vanni

*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.