Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
Description
This lemon chicken with Brussels sprouts is a one-pan meal featuring bone-in, skin-on chicken breasts roasted over garlicky veggies and baby potatoes.
Ingredients
•
4 slices bacon, chopped
•
1 tablespoon olive oil
•
1 lemon, thinly sliced
•
1 lemon, juiced
•
4 cloves garlic, minced
•
1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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1/2 pound Brussels sprouts, trimmed and halved
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8 small red potatoes, quartered
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4 bone-in, skin-on chicken breast halves
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Place bacon in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until lightly browned but still soft, about 5 minutes. Drain on a paper towel-lined plate. Set aside.
3
Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. Arrange lemon slices in a single layer on the bottom of the prepared baking dish.
4
Stir together remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper in a large bowl until marinade is well combined.
5
Add Brussels sprouts to marinade in the bowl; toss until evenly coated. Use a slotted spoon to place Brussels sprouts over lemon slices in the baking dish, draining excess marinade back into the bowl. Scatter cooked bacon over Brussels sprouts.
6
Add potatoes to remaining marinade in the bowl; toss until evenly coated. Use a slotted spoon to arrange potatoes along the inside edge of the baking dish, draining excess marinade back into the bowl.
7
Add chicken breast halves to remaining marinade in the bowl; coat thoroughly. Place chicken, skin-side up, over vegetables in the baking dish. Pour any remaining marinade over chicken.
8
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).