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My review
Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
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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Ingredients
1 h 20 m servings 795 calsOriginal recipe yields 4 servings
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Directions
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Prep
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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.
- 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).
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 795 calories; 36.4 g fat; 61.4 g carbohydrates; 56.9 g protein; 137 mg cholesterol; 831 mg sodium. Full nutrition
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Reviews
Read all reviews 4454 Ratings
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Most helpful positive review
6/16/2012
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 br...
Most helpful critical review
12/21/2013
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 t...
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6/16/2012
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 br...
5/10/2012
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.
11/24/2013
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...
5/21/2012
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 loo...
10/5/2012
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 ...
12/29/2013
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 ...
12/21/2013
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 t...
7/9/2016
like the concept, but my little tweak was that i like my vegetables separate from the rest. stuck to the exact ingredients for the b.s. (but in it's own pan). really liked the sauce but gave it ...