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Home » Recipes

Roasted Chicken with Brussels Sprouts and Bacon

Roasted Chicken with Brussels Sprouts on 100 Days of #RealFood

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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. 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!

Check out these Roasted Brussels Sprouts!

Roasted Chicken with Brussels Sprouts on #100DaysofRealFood

Roasted Chicken with Brussels Sprouts and Bacon

This roasted chicken with Brussels sprouts and bacon is a super easy go-to weeknight meal for us, and I love to sometimes pair it with wild rice on the side.
5 Reviews / 4.8 Average
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Course: Dinner, Holiday
Cuisine: American
Method: Freezer Friendly
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free, Picky Eaters
Print Recipe
Servings: 4 people
Save Recipe Saved!

Ingredients
  

  • 1 pound Brussels sprouts
  • 4 chicken breasts (split, bone-in)
  • 2 pieces bacon
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice (freshly squeezed)
  • ½ teaspoon salt
  • pepper
  • 1 spring rosemary (stem removed and leaves chopped)

Instructions
 

  • 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 ½-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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Roasted Chicken with Brussels Sprouts and Bacon
Amount Per Serving
Calories 447 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 152mg51%
Sodium 654mg28%
Potassium 1299mg37%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 3g3%
Protein 53g106%
Vitamin A 925IU19%
Vitamin C 100.6mg122%
Calcium 62mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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12.8K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. [email protected] says

    November 04, 2019 at 4:24 pm

    I made this but all the Brussels Sprouts got burned waiting for the chicken to be ready. How can you prevent this? Also the chicken could have a little more flavor because the oil/lemon mix just run down the chicken.

    Reply
    • 100 Days Admin says

      November 05, 2019 at 10:27 am

      Sorry to hear that, sometimes you really need to watch the Brussels sprouts as they cook and occasionally flip them/move them around halfway. I've sometimes cooked them separately and taken them out before the chicken was done. - Nicole

      Reply
  2. Breffney says

    January 09, 2019 at 11:19 am

    What would you substitute for lemon juice?

    Reply
    • 100 Days Admin says

      January 10, 2019 at 11:38 am

      Depending on your reason for replacement, you may try white vinegar or white wine. It'll definitely change the flavor though. - Nicole

      Reply
  3. Amanda R. says

    February 28, 2017 at 11:44 am

    5 stars
    Made this again yesterday, only we used just a few sprouts (since hubby is not a fan), a carrot cut in 2" lengths, a couple of cubed red potatoes, and some red onion. That, too. was delicious.

    Just don't crowd the pan or the veggies will steam and not roast, d'oh.

    Reply
  4. Jenn says

    November 13, 2016 at 7:52 pm

    4 stars
    I just made this recipe for the first time tonight. I used two large boneless chicken breasts, 4 slices of bacon, 2 fresh bags of Brussel sprouts, and added a large apple. I reduced the temperature to 400 degrees and kept them in for 30 minutes; the meat was still tender and juicy. I just sliced it up before serving. I had very thick bacon from our farmer's market, so not all of the bacon came out crispy. Overall the recipe received rave reviews from my family, especially with my 11- and 13-year-old boys!

    Reply
  5. Michelle says

    May 25, 2016 at 8:32 pm

    I made this for dinner tonight and it was really good! My oldest (10 years old) who thinks the world revolves around mac & cheese, even said it was "maybe better than macaroni and cheese" so that's a big win in my book! Thanks for all the delicious recipes!

    Reply
  6. Vanessa says

    April 07, 2016 at 2:07 pm

    Do you have nutrition facts for all her meals? Thank you!

    Reply
    • Amy Taylor (comment moderator) says

      April 08, 2016 at 2:18 pm

      Hi. We do not provide those details. This post explains why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.

      Reply
  7. Joe L says

    March 12, 2016 at 7:18 pm

    Not a good recipe. Cook your sprouts separately. Steam them first and pan sear them with a little bacon fat. They will char, be cooked through and still have a little crunch.

    Reply
  8. Lori says

    March 10, 2016 at 9:35 pm

    If I use chicken breast without the bone, would I need to change the cooking time or temp? Thank you!

    Reply
    • Amy Taylor (comment moderator) says

      March 14, 2016 at 3:38 pm

      Hi. The temp should be fine but boneless will cook quicker. We've not tried this recipe that way, however. Just use your thermometer to know when it is done.

      Reply
  9. Jenn says

    February 21, 2016 at 10:02 pm

    Could you please tell me what brand of baking pan you use? I desperately need to replace my pans and I don't want to end up buying the ones I have and love again b/c they are nonstick. Thanks!!! This recipe was fabulous and easy!!!

    Reply
    • Amy Taylor (comment moderator) says

      February 24, 2016 at 10:00 am

      Hi there. Lisa has several different brands. She finds many of them here: http://mightynest.com/shop/kitchen/cookware-bakeware.

      Reply
  10. HurricaneHoo says

    November 01, 2015 at 8:59 pm

    This was very tasty and pretty simple. I don't care for white meat so we used thighs and it worked just fine. I lightly sprinkled some season salt before using the oil and lemon mixture and it was tasty and very tender. I had to substitute tarragon for the Rosemary because I didn't have any. I wish there had been more Brussel sprouts. I partially thawed frozen Brussel sprouts and that worked fine. I'll cook this again and use a bit more than the one pound of the Brussel sprouts because the family wasn't satisfied with so few.

    Reply
  11. Jennifer says

    July 08, 2015 at 5:59 am

    Excited to try this recipe soon. I'm not a fan of rosemary at all - could I use basil or is there a next best herb I could use in it's place?

    Reply
    • Amy Taylor (comment moderator) says

      July 18, 2015 at 1:50 pm

      Hi Jennifer. We've not subbed in this one but this is a helpful chart: http://www.herbbee.com/cooking/herb-substitutions-in-recipes/.

      Reply
  12. Sara says

    June 26, 2015 at 12:23 pm

    Omgosh! Made this the other night- my brussel sprouts had gone bad so I sub'd Broccoli in thier place AND I only had organic boneless things but still- PHENOMENAL! Excellent recipe and will be making again very soon! THANK YOU!!

    Reply
  13. mj says

    June 23, 2015 at 2:31 pm

    Help! Do I cook the bacon first? Or leave it raw to cook in oven? Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      June 25, 2015 at 11:22 am

      Hi MJ. Use raw bacon for this one.

      Reply
  14. Sheri Lewis says

    June 20, 2015 at 5:17 pm

    Love this recipe! My family isn't big on Brussels sprouts, but we inhaled them! They taste like they've been baked in a lemony butter sauce without an ounce of butter in the recipe. Thank you!

    Reply
  15. Evans Joshua says

    June 16, 2015 at 9:05 am

    It looks juicy. Will definitely try that

    Reply
  16. MJ says

    June 10, 2015 at 2:44 pm

    Bacon is not a processed food?

    Reply
    • Amy Taylor (comment moderator) says

      June 11, 2015 at 1:03 pm

      Hi there. Bacon is an occasional food in the Leake household. It is a processed food but Lisa buys bacon that is uncured and less processed.

      Reply
      • Steve says

        December 12, 2015 at 4:36 pm

        5 stars
        Our 4 year old girl and 6 year old boy love love love the chicken (wife and I do too)! We make extra and eat leftovers instead of chicken nuggets. They prefer this chicken.

  17. Colleen says

    June 06, 2015 at 8:51 am

    I made this last night, but used chicken thighs and frozen brussels sprouts (no fresh available in my small town). I liked it, but my daughter gave it a "thumbs down."

    Reply
  18. Lori says

    June 05, 2015 at 12:31 pm

    I loved your recipe for granola, so I thought I would try this chicken recipe. My family enjoyed the brussels sprouts but found the chicken very plain and thought it didn't have any flavor. I think next time I will marinate/season the chicken differently but still incorporate your recipe surrounding it with the burssels sprouts and bacon mixture.

    Reply
  19. Colleen says

    June 04, 2015 at 10:09 pm

    Another great recipe! Made this tonight, but used boneless, skinless chicken breasts because that's what I had on-hand. My 2 and 4 year olds loved it, as did my husband and I! Win! The sauce was really good, especially when drizzled over the plated meal. This will be a regular in the meal rotation! THANK YOU!

    Reply
  20. Kristi says

    June 04, 2015 at 2:49 pm

    Yes, I'm wondering also about boneless, skinless chicken breasts if we already have them on hand. Thanks!! This sounds delicious!

    Reply
  21. Kesha says

    June 04, 2015 at 1:39 pm

    would it be different temp or time if using boneless chicken breasts? Thanks!

    Reply
    • Colleen says

      June 04, 2015 at 10:19 pm

      5 stars
      I used boneless, skinless breast and butterflied them. I cooked at the suggested 475 for 30 minutes, and they did overcook (but were still delicious). Next time, I will adjust the temp/time.

      Reply
    • Amy Taylor (comment moderator) says

      June 18, 2015 at 7:03 am

      Hi. This might be helpful: http://everydaylife.globalpost.com/difference-cook-time-between-bonein-boneless-chicken-41580.html.

      Reply
  22. Preeti S says

    June 04, 2015 at 12:55 pm

    Hi.. 475 F seems a bit high, especially for chicken breasts. Won't it dry them out?
    Also can I cook at a slightly lower temp, maybe 425F?

    Reply
    • Amy Taylor (comment moderator) says

      June 08, 2015 at 1:11 pm

      Hi. You are welcome to try but Lisa had very good results as is.

      Reply
  23. Eli says

    June 04, 2015 at 12:50 pm

    I picked up Brussels sprouts yesterday without any idea how I would use them (I know, veering-off the shopping list is a big "no-no", but they looked so good) Your post is perfectly timed. Now I have dinner covered.

    Reply
  24. easypeasy says

    June 04, 2015 at 12:27 am

    Looks deileus! :)

    Reply
  25. Brooke says

    June 04, 2015 at 12:02 am

    Do you use bone-in chicken breasts?

    Reply
    • Lisa says

      June 04, 2015 at 12:02 pm

      Yes, bone-in! Enjoy.

      Reply
  26. Daphne says

    June 03, 2015 at 8:02 pm

    Made this tonight and it was delicious!

    Reply
    • Lisa says

      June 04, 2015 at 12:03 pm

      I'm so glad!

      Reply
  27. Donna says

    June 03, 2015 at 5:36 pm

    Are you using boneless chicken breasts?

    Reply
    • Donna says

      June 03, 2015 at 5:39 pm

      Nevermind! I see in the picture they are bone-in! can't wait to try this!

      Reply
  28. Aimee @ aim for healthy bites says

    June 03, 2015 at 3:53 pm

    Brussel sprouts are my absolute favorite vegetable so I love the idea of this dish but we don’t like rosemary. I wonder if we could substitute thyme or tarragon?

    Reply
    • Lisa says

      June 04, 2015 at 12:05 pm

      Absolutely! I would try thyme first :) Enjoy.

      Reply
  29. Kelly says

    June 03, 2015 at 1:54 pm

    This is probably a silly question, but what are split chicken breasts? Can you use regular chicken breasts?

    Reply
    • Donna says

      June 03, 2015 at 5:38 pm

      Split chicken breasts are what you normally see in the grocery store. They take the one big whole chicken breast and split it but for all purposes, split chicken breasts are what we are use to seeing.

      Reply
    • Lisa says

      June 04, 2015 at 12:04 pm

      They are bone-in and will have more flavor :)

      Reply
  30. Nicole says

    June 03, 2015 at 1:07 pm

    Thanks for posting this recipe! Can't wait to try it. I am always looking for one dish, east, week-night meals like this. Even when I prep beforehand, I find that when I get home hungry at 6pm I need something easy, so thank you for helping me keep real food realistic!

    Reply
  31. Kathryn @ Mamacado says

    June 03, 2015 at 12:15 pm

    I make a roasted meal like this just about every week. Roasted sausage and brussels spouts is also one of our favorite - love how the sausage "seasons" the veggies while roasting! Will definitely try this recipe - looks great - thanks.

    Reply
  32. Lori Lamb says

    June 03, 2015 at 12:14 pm

    It sounds very good, but olive oil should not be used over the temp of 325! It destroys the oil and causes it to be more harmful than good. FYI!

    Reply
    • Joan Stine says

      June 04, 2015 at 8:19 pm

      good point.

      Reply
  33. Geneva says

    June 03, 2015 at 10:42 am

    Could you use frozen brussel sprouts? Defrost then cut or just keep frozen and whole?

    Reply
    • Amy Taylor (comment moderator) says

      June 05, 2015 at 8:11 am

      Hi. Defrosted and cut brussel sprouts will work fine.

      Reply
  34. Jennifer says

    June 03, 2015 at 10:40 am

    5 stars
    Yummy!!!! What a wonderful way to make brussel sprouts. Thanks for the new recipe.

    Reply
  35. mary says

    June 03, 2015 at 10:14 am

    can you add a link to pin this to pinterest? I always add your recipes there :)

    Reply
  36. Sarah says

    June 03, 2015 at 8:33 am

    What changes do you think would be necessary if you're using chicken thighs? A bit less cook time?

    Reply
    • Amy Taylor (comment moderator) says

      June 08, 2015 at 8:52 am

      Hi there. We've not tried this one with thighs. It likely would need less time and you will have more juices (chicken fat) on the baking sheet. :)

      Reply

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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