Name: One Pan Maple Chicken with Brussels Sprouts and Bacon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Gluten Free. Dairy Free
Ingredients: Maple Marinade + Chicken; 1/4 cup real maple syrup; 3 tablespoons Dijon mustard; 2.5 tablespoons balsamic vinegar; 1/2 teaspoon each Salt and pepper; 3 cloves Garlic, minced; 1 pound chicken thighs, skin on and bone in; Brussels Sprouts + Bacon; 1 tablespoons butter (or sub vegan butter to keep dairy free); 1 to 1 1/2 pounds Brussels sprouts, trimmed and cut in half (or quartered if large); 1/2 yellow onion, sliced; 3 to 4 slices bacon, chopped

Description

Super EASY dinner that only requires one pan but feels elegant. Tender Brussels sprouts and bacon with maple marinated chicken. Salty, sweet, savory and so good!

Ingredients

Units Scale

Maple Marinade + Chicken
1/4 cup real maple syrup
3 tablespoons Dijon mustard
2.5 tablespoons balsamic vinegar
1/2 teaspoon each Salt and pepper
3 cloves Garlic, minced
1 pound chicken thighs, skin on and bone in
Brussels Sprouts + Bacon
1 tablespoons butter (or sub vegan butter to keep dairy free)
1 to 1 1/2 pounds Brussels sprouts, trimmed and cut in half (or quartered if large)
1/2 yellow onion, sliced
3 to 4 slices bacon, chopped

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Instructions

Marinate the chicken: Add all of the ingredients for the marinate (except for the chicken) into spouted measuring cup or a mixing bowl. Whisk to combine, taste and adjust flavors as desired. Using a sharp knife poke a few holes into the skin of the chicken so that the marinate reaches the meat. Place the chicken thighs into a gallon zipper bag, pour in the marinade, seal up the bag and massage the marinade into the meat a little. Place the bag into a dish to catch any potential leaks and place the chicken into the fridge. Allow the chicken to marinate for a minimum of 10 minutes and a maximum of 12 hours (or overnight) – the longer you marinate the more flavor the chicken will have.
Sear the chicken:When you’re ready to cook the chicken preheat your oven to 400 degrees Fahrenheit. Heat a large heavy bottomed skillet that is oven safe over medium heat, melt the butter. Add the chicken thighs skin side down – DO NOT DISCARD THE MARINADE – cook the chicken on each side for 3 to 5 minutes, or until there is a nice char, especially on the skin (see photo in post).
Add the veggies and cook: Move the chicken to one side of the pan. Add the Brussels sprouts and onions on the other side. Pour the reserved maple marinade over top of the veggies and a little over the chicken. Scatter the bacon pieces on top of everything. Transfer the entire pan to the oven and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 160 degrees Fahrenheit (it will continue to cook and will reach 165 degrees after removed from the pan). Remove the chicken from the pan ono a plate or dish, cover with foil to keep warm and set aside.
Continue to cook the veggies: Spread the veggies and bacon into an even layer in the pan, pop the veggies back into the oven, closest to the heat source for another 10 to 15 minutes or until the veggies are mostly tender and the bacon is mostly cooked. Keep in mind that the veggies and bacon won’t get crispy like they would if they were roasted without a sauce – what they lack in texture it 100% makes up for in flavor.
Serve: Serve the chicken with a portion of the veggies and some of the sauce. I think it looks nice to place the chicken back into the pan, nestle it into the veggies and bring it to the table and serve it directly from the pan.

Notes

I love paring this dish with a little red wine, especially if serving this on a Friday night or weekend – ultimate date night!