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

Recipe View Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View Place bacon in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until lightly browned but still soft. (5 minutes). Drain on a paper towel-lined plate. Set aside.

Recipe View 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. (2 minutes)

Recipe View In a large bowl, whisk together 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper until well combined. (3 minutes)

Recipe View Add Brussels sprouts to the 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. (5 minutes)

Recipe View Add potatoes to the 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. (5 minutes)

Recipe View Add chicken breast halves to the remaining marinade in the bowl; coat thoroughly. Place chicken, skin-side up, over vegetables in the baking dish. Pour any remaining marinade over chicken. (5 minutes)

Recipe View 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 degrees F (74 degrees C). (60 minutes)