Preheat oven to 400°. Pat chicken thighs dry with paper towels and place on a small sheet tray.
Heat skillet to low heat and add bacon. Cook, stirring occasionally, letting fat render, until bacon pieces crisp up, 5 to 6 minutes. Transfer to a paper-towel lined plate, leaving bacon fat in the pan.
Return skillet to medium-high heat. Season chicken all over with salt and pepper, then add chicken carefully to the hot pan in one layer, skin side down. Cook, undisturbed, until skin is deeply golden and crispy, 5 to 6 minutes. Transfer thighs to a clean plate.
Reserve 1 tablespoon fat in skillet. Over medium high heat, add Brussels sprouts, onions, and thyme. Cook, stirring occasionally, until vegetables are beginning to soften, about 5 minutes. Add garlic and continue cooking until vegetables are slightly golden, 3 to 5 minutes more. Season with salt and pepper and herb blend.
Add white wine, increase heat to high, and scrape to deglaze brown bits from pan with a wooden spoon. Reduce until there is about 2 tablespoons liquid left.
Add broth, stirring well, and nestle chicken thighs skin side up into the vegetables. Add any juices to the pan as well. Bring to a boil, then transfer to oven. Bake until chicken is cooked through, about 30 to 40 minutes.Serve immediately.
