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
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Heat the oven to 400 F.
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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).
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Stand the pears up and cut sides off around the core. Dice.
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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.
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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.
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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.
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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.
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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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