Pan-roasted Chicken With Lemon-garlic Brussels Sprouts And Potatoes

Ingredients

• Servings: 4
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1 lemon, thinly sliced
• 5 tablespoons olive oil
• 1 lemon, juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 pound brussels sprouts, trimmed and halved
• 8 small red potatoes, quartered
• 4 bone-in, skin-on chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• 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).