adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
0 Likes
Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
One-pan lemon chicken with Brussels sprouts and baby potatoes, a savory roast with tender chicken and flavorful garlic veggies.
Ingredients:
  • 4 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 lemon, thinly sliced
  • 1 lemon, juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 0.5 pound Brussels sprouts, trimmed and halved
  • 8 small red potatoes, quartered
  • 4 bone-in, skin-on chicken breast halves
Instructions:
  • Preheat the oven to a piping hot 450 degrees F (230 degrees C).
  • In a large, deep skillet over medium-high heat, cook bacon until lightly browned but still soft, stirring occasionally, for about 5 minutes. Drain on a paper towel-lined plate and set aside.
  • Drizzle a generous amount of olive oil in a large baking dish or cast iron skillet. Place a beautiful layer of lemon slices on the bottom of the dish.
  • Combine the 5 tablespoons of olive oil, lemon juice, garlic, kosher salt, and black pepper in a large bowl, stirring until the marinade is fully mixed.
  • Toss Brussels sprouts in the marinade until well coated. Place them over lemon slices in the baking dish using a slotted spoon, allowing excess marinade to drain back into the bowl. Sprinkle cooked bacon over the Brussels sprouts.
  • Toss potatoes in the flavorful marinade, then line them around the edge of the baking dish using a slotted spoon to drain any excess marinade back into the bowl.
  • Coat chicken breast halves generously with the reserved marinade. Arrange them skin-side up over the vegetables in the baking dish and pour any excess marinade over the chicken.
  • Roast the chicken in the preheated oven until the meat by the bone is no longer pink and the juices are clear, approximately 1 hour, or until an instant-read thermometer registers 165 degrees F (74 degrees C).

Similar Recipes