Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
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.
Ingredients
Directions
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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.
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Preheat an oven to 450 degrees F (230 degrees C).
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Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
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Arrange lemon slices in a single layer on the bottom of the baking dish.
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Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
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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.
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Place bacon on top of the Brussels sprouts.
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Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
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Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
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Coat chicken breast halves thoroughly in the remaining lemon mixture.
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Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
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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).
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
