READY IN ABOUT 1½ hrs

Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

Read Reviews (8)

"A delicious one-pan dinner that tastes like you cooked all day but only takes a small amount of hands-on time. Great flavor and easy clean-up! We make extra sprouts, my family loves them." — LAMBR

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
Preheat an oven to 450 degrees F (230 degrees C).
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 baking dish.
Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
Place bacon on top of the Brussels sprouts.
Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
Coat chicken breast halves thoroughly in the remaining lemon mixture.
Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 5 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 16, 2012

This was good! My husband loved it. Though I must admit that I really braised the chicken, brussel sprouts and potatoes instead of pan roasting. After cooking the bacon, I browned the chicken breasts in the bacon drippings. Then I added about a tablespoon of olive oil to the pan to saute the garlic and added the brussel sprouts, potatoes, lemon juice and salt and pepper. Then I added a little chicken broth and returned the chicken to the pan. I covered it and put it in the oven to cook at 350 for about 40 minutes and it was perfect. Maybe next time I'll actually pan roast it with the lemon slices. I'm sure it is excellent. Thank you LAMBR for sharing this recipe.

—Mari

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Most Helpful Critical Review

Aug 01, 2012

The chicken came out a bit dry and the potatoes were too firm.

—Inotiwin

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8 Ratings

May 10, 2012

Hi, this is my recipe and I would use at least a pound of sprouts not a 1/2 pound. My sons tell me I never cook enough of the sprouts.

—LAMBR

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May 21, 2012

I only made one little change. I used the bacon drippings as part replacement of the olive oil and decreased totla dripping/ olive oil to 3 tablessppons. This is the perfect dish I was looking for all in one pan. I use my cast iron skillet to cook bacon and then used the sam skillet to complete the dish. Thanks (I too increased the amout of Brussel sprouts

—Tiger Lady

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Oct 05, 2012

I am giving this recipe 5 stars because my whole family loved it, and ate it up without complaining! But I must admit I had no bacon, so I skipped that step and also used drumsticks instead of breasts. I knew that the drumsticks would cook fast, so I baked at 375 C and cut my potatoes into eighths instead of quarters. Turned out great!

—Jessica

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Jan 09, 2013

This recipe was both delicious and easy to prepare. Instead of 5 tbsp of olive oil, I used the leftover bacon grease plus the remainder in olive oil similar to what Mari suggested. I was nervous about a 'too lemony flavour' (based on what other reviewers said) so I used six thin slices and that seemed to be an appropriate flavour. if you're not keen on lemons, i'd probably leave out the slices. Great recipe, thanks for sharing.

—govros4

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Oct 22, 2012

I liked how quick this meal was to prepare but next time I would definitely NOT place lemons on the bottom of the baking dish. I followed this receipe to a T and unfortunately the lemons overwhelmed the brussel sprouts and potatoes. The chicken turned out fantastic and moist. I will definitely make this again sans extra lemon. :)

—redmagnet

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Sep 10, 2012

I loved this! Husband and the kids not so much fans of the Brussel sprouts. Don't use two lemons even if you use more chicken. In this case more is not better ;-) not a good weeknight meal. Next time I may try broccoli and make this on a Sunday. Oh and I braised the veggies and the chicken in the bacon grease before loading in the oven pan.

—Lbcobb

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Nutrition

Calories
795 kcal
40%

Carbohydrates
61.4 g
20%

Cholesterol
137 mg
46%

Fat
36.4 g
56%

Fiber
8.1 g
32%

Protein
56.9 g
114%

Sodium
831 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 795
Calories from Fat: 328

% Daily Value *
Total Fat 36.4g 56 %
Saturated Fat 7.5g 37 %
Cholesterol 137mg 46 %
Sodium 831mg 33 %
** Potassium 2217mg 62 %
Total Carbohydrates 61.4g 20 %
Dietary Fiber 8.1g 32 %
Protein 56.9g 114 %
** Sugars 5g
** Vitamin A 13 %
** Vitamin C 139 %
** Calcium 11 %
** Iron 53 %
** Thiamin 42 %
** Niacin 268 %
** Vitamin B6 101 %
** Magnesium 48 %
** Folate 58 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.