• 4 boneless, skinless chicken thighs
  • 1 cup cubed Gouda cheese
  • 6-9 slices of Capital Thick Cut Bacon
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon white wine vinegar
  • 2 cups broccoli florets
  • 1 pound baby potatoes, quartered
  • 2 tablespoons olive oil
  • 1 tablespoon Montreal steak seasoning

Prep time: 10 minutes
Cook time: 50 minutes

  1. Preheat oven to 375°F.
  2. Toss the broccoli and potatoes with olive oil and Montreal steak seasoning. Spread on a baking sheet and roast in the oven for 20-25 minutes while you prep the chicken..
  3. Lay the chicken thighs flat on a cutting board. Place the Gouda cheese cubes in the center of each chicken thigh.
  4. Roll the chicken thighs over the cheese and secure with toothpicks or skewers.
  5. Wrap each chicken thigh with 2-3 slices of Capital Thick Cut Bacon. Secure with toothpicks or skewers.
  6. Heat a large skillet over medium heat. Add the bacon-wrapped chicken thighs and cook until browned on all sides, about 5-7 minutes.
  7. In a small bowl, whisk together Maple syrup, Dijon mustard, soy sauce, and white wine vinegar.
  8. Brush the sauce over the bacon-wrapped chicken thighs while still on the hot pan to caramelize the glaze.
  9. Transfer the chicken thighs to the baking dish with the vegetables and bake for another 20-25 minutes or until the internal temperature of the chicken reaches 165°F.
  10. Remove from the oven and let the chicken thighs rest for a few minutes before serving.
  11. Serve the chicken thighs with the roasted vegetables on the side. Enjoy!

Note: Be sure to remove the toothpicks or skewers before serving.

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