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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. 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
Ingredients
- 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
- pepper
- 1 spring rosemary stem removed and leaves chopped
Instructions
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Preheat oven to 475 degrees F.
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Wash the Brussels sprouts, trim off the ends, and slice in half.
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Arrange the chicken breasts on a baking sheet with the meat side facing up. Nestle the Brussels sprouts around the chicken.
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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.
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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.
Recipe Notes
We recommend organic ingredients when feasible.
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Do you have nutrition facts for all her meals? Thank you!
Hi. We do not provide those details. This post explains why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
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!
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!
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.