Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes


"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."


1 h 20 m servings 795 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 795 kcal
  • 40%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 56.9 g
  • 114%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 831 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. Preheat an oven to 450 degrees F (230 degrees C).
  3. Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
  4. Arrange lemon slices in a single layer on the bottom of the baking dish.
  5. Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
  6. 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.
  7. Place bacon on top of the Brussels sprouts.
  8. Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
  9. Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
  10. Coat chicken breast halves thoroughly in the remaining lemon mixture.
  11. Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
  12. 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).
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  1. 19 Ratings


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...

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.

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...

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 ...

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...

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 ...

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...

I loved this recipe and wouldn't change a thing! If you don't love lemon, don't make it, because it's the perfect mix of flavours exactly as it is. A bonus: the pan cleaned up so easily! Must be...

The chicken came out a bit dry and the potatoes were too firm.