This is a super easy one-dish meal that gets gobbled up quickly at my house. My younger daughter is rather picky about what veggies she will eat, but she loves Brussels sprouts – go figure. So this is a go-to weeknight meal for us, and I love to sometimes pair it with wild rice on the side. And don’t forget that you can use the bones to make overnight chicken stock in your slow cooker. So don’t let them end up in the garbage first!
Roasted Chicken with Brussels Sprouts and Bacon
- 1 pound Brussels sprouts
- 4 chicken breasts split, bone-in
- 2 pieces bacon
- 3 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1/2 teaspoon salt
- 1 spring rosemary stem removed and leaves chopped
Preheat oven to 475 degrees F.
Wash the Brussels sprouts, trim off the ends, and slice in half.
Arrange the chicken breasts on a baking sheet with the meat side facing up. Nestle the Brussels sprouts around the chicken.
Dice the bacon into 1/2-inch size pieces (I love to use kitchen shears for this job) and sprinkle on top of the Brussels sprouts. Don't let any pieces hide under the chicken or they won't get crispy.
In a small jar, combine the oil, lemon juice, salt, pepper, and rosemary and shake vigorously until emulsified. Drizzle the oil mixture over the chicken pieces and bake for 30 minutes or until the internal temperature of the chicken reaches 165 degrees F.
We recommend organic ingredients when feasible.