Roasted Chicken Thighs With Brussels Sprouts and Pears
A flavorful one-pan meal features roasted chicken thighs alongside Brussels sprouts, sweet pears, and savory bacon.
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Instructions
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Preheat oven to 400 F.
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Wash and quarter Brussels sprouts; dice pears.
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Cook diced bacon in a large skillet over medium heat until crisp. Add quartered Brussels sprouts, sliced onion, 1 tablespoon olive oil, salt, and pepper; cook 3 minutes, stirring. Add diced pears; cook 1 minute, then remove vegetables from the pan and set aside.
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Season chicken thighs with salt and pepper. Add 3 tablespoons olive oil to the same skillet over medium-high heat. Sear chicken, skin-side down, 5-6 minutes until golden; flip and cook 2 minutes.
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Remove skillet from heat, then arrange cooked vegetables around the chicken. (Optionally transfer to an oiled rimmed sheet pan if needed). In a small bowl, combine honey, Dijon mustard, and 1 tablespoon olive oil; brush this mixture over the chicken.
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Roast for 15-18 minutes, or until chicken reaches an internal temperature of 165 F, stirring and turning vegetables halfway through.