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Crispy One-Pan Maple Dijon Chicken Thighs with Bacon and Brussels Sprouts

maple Dijon chicken thighs - featured image
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A quick and easy one-pan dinner featuring crispy chicken thighs glazed with a sticky maple Dijon sauce, roasted Brussels sprouts, and smoky bacon. Perfect for busy weeknights and cozy meals.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 g)
  • 4 slices thick-cut bacon, chopped
  • 1 pound (450 g) Brussels sprouts, trimmed and halved
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the stem ends of Brussels sprouts and halve them lengthwise. Toss in a mixing bowl with 1 tablespoon olive oil, salt, and pepper. Set aside.
  3. Heat a large oven-safe skillet over medium heat. Add chopped bacon and cook until crispy and fat is rendered, about 5–7 minutes. Remove bacon with a slotted spoon, leaving fat in the pan.
  4. Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  5. Increase heat to medium-high. Place chicken thighs skin-side down in bacon fat. Press gently with tongs for even contact. Cook 6–8 minutes without moving until skin is deep golden brown and crisp. Flip and cook other side for 3 minutes.
  6. In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, apple cider vinegar, and remaining 1 tablespoon olive oil.
  7. Nestle Brussels sprouts around chicken thighs in skillet. Sprinkle cooked bacon over chicken and sprouts.
  8. Brush maple Dijon glaze generously over chicken and Brussels sprouts.
  9. Transfer skillet to preheated oven. Roast for 15–20 minutes, or until chicken reaches internal temperature of 165°F (74°C) and Brussels sprouts are tender and caramelized.
  10. Remove skillet from oven and let chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry to ensure crispiness. Render bacon fat first for flavor and fat to crisp chicken. Avoid crowding pan to allow even crisping. Use a meat thermometer to check chicken reaches 165°F. Brush glaze late in cooking to prevent burning. Let chicken rest after roasting to keep skin crispy. Tent with foil if glaze browns too quickly.

Nutrition

Keywords: chicken thighs, maple Dijon glaze, bacon, Brussels sprouts, one-pan dinner, crispy chicken, easy dinner, roasted vegetables

Find it online: https://emmaoven.com/crispy-one-pan-maple-dijon-chicken-thighs-with-bacon-and-brussels-sprouts-recipe-for-easy-dinner/