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

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 795 Calories

Ingredients

• 1 lemon, juiced
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 4 slices bacon, chopped
• 1 lemon, thinly sliced
• 8 small red potatoes, quartered
• 4 bone-in, skin-on chicken breast halves
• 0.5 teaspoon ground black pepper
• 0.5 pound Brussels sprouts, trimmed and halved

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).