"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
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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.
The chicken came out a bit dry and the potatoes were too firm.
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 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!
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.
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. :)
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.
* 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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