Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes
November 22, 2025 • 0 comments
This roasted chicken with lemony Brussels sprouts is 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!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- 4 bone-in, skin-on chicken breast halves
- 4 slices bacon, chopped
- 6 tablespoons olive oil, divided
- 1 lemon, thinly sliced
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ pound Brussels sprouts, trimmed and halved
- 8 small red potatoes, quartered
Directions
- Preheat the oven to 450°F.
- 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.
- 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.
- Stir together remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper in a large bowl until marinade is well combined.
- 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.
- 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.
- 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.
- 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°F.
