Recipe by LAMBR
"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."
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lemon, thinly sliced
ground black pepper
Brussels sprouts, trimmed and halved
red potatoes, quartered
bone-in, skin-on chicken breast halves
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.
I followed the recipe to a T and the lemon pith in the bottom of the pan ended up giving them a very bitter taste. And my potatoes didn't cook at that high of a temp, ended up dropping it down to 350 & covering it to finally get them done. I also had to make a 2nd batch of the lemon garlic sauce to get everything coated well.
It smelled absolutely wonderful cooking though! I will try it again because it's a great combination of ingredients, but I will not put the lemon on the bottom as called for. Maybe I'll do like the other reviewers said & just cook everything in the pan together.
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.
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
I loved this recipe; we love all the ingredients so it made sense that the dish turned out as expected. One change for next time: omit the sliced lemons on the bottom. The lemon slices cooked down and it would be overwhelming to get a piece of the cooked rind in a mouthful; that's the only change I will make. Otherwise, a really great recipe!
I did as the other reviewer said and braised it.
- Browned bacon and removed.
- Browned boneless chicken chicken and removed.
- Browned garlic with 1 T olive oil.
- Added brussel sprouts back in and tossed.
- Added Sweet potatoes diced since I had no regular potatoes
- Added lemon juice, salt pepper as per recipe.
- Put bacon on top.
- Added chicken back in.
- Added 2 c chicken stock. Next time I might do less.
- Braised for 35 minutes
Sauce was awesome! and everybody ate it surprise dhow much they liked the brussel spouts. A definite repeat!
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!
I loved this recipe and wouldn't change a thing! If you don't love lemon, don't make it, because it's the perfect mix of flavours exactly as it is. A bonus: the pan cleaned up so easily! Must be a combination of the oil and the lemons in the bottom... I would highly recommend this, and I can't wait to have company, because I will make this and everyone will be suitably impressed I'm sure!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
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 from Fat: 328
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