Roast Chicken with Brussels Sprouts

OK, so Brussels Sprouts may not be the most favorite vegetable of the year, but it is one vegetable I try to cycle through our meals once in a while because—–they’re good for you, and are low in calories and carbohydrates.  But up until several years ago I wouldn’t eat them,  I think because they were too strong in their cabbagy flavor.  Then I was having dinner out somewhere  –don’t remember where–and I was served these vegetables.  Not wanting to be rude I ate them and  SURPRISE,   I liked them because they had been cooked with bacon.  Now we know that bacon does wonders for most things, and Brussels Sprouts are no exception.  Therefore this recipe was a no-brainer for me when I first came across it.

This is a wonderful one-pan dinner that tastes like you cooked all day, but only takes a short while to get it ready for the oven.  The flavors meld together, and the sprouts are so good that next time I make this I will double the amount.  Did I really just say that?  The only adjustment I made was to leave out the potatoes because of our current low-carb diet plan.



  • 4 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 lemon, thinly sliced
  • 5 Tablespoons olive oil
  • 1 lemon, juiced
  • 3-4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound Brussels sprouts, trimmed
  • 8 small red-skinned potatoes, quartered
  • 4 -5 pieces chicken (thighs with bone, or leg quarters work best)


1.  Place the bacon in a large, deep skillet, and cook over medium -high heat, turning occasionally, until lightly browned but not crisp.  Drain the bacon on a paper-towel lined plate.  Save the drippings.

2.  Preheat the oven to 425 degrees.  Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. ( My approach was to cook the bacon in a cast-iron skillet, save the drippings, and omit that 1 Tablespoon olive oil.)

3.  Arrange lemon slices in a single layer on the bottom of the baking dish.

4.  Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.


5.  Toss the 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.

6.   Place bacon on top of the Brussels sprouts.

7.  Toss potatoes in the same lemon juice mixture, remove with a slotted spoon and place around the inside edges of the baking dish.

8.  Coat chicken pieces thoroughly in the remaining lemon mixture, and place skin-side up on top of the vegetables in the skillet.  Pour any remaining lemon juice mixture over the chicken.

9.  Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 60 minutes.  Chicken should be nicely browned and crisp.



4 responses

  1. Looks delicious! I love Brussels sprouts sautéed with bacon – this is a great tist on that – I never would have thought of layering it over lemon and chicken on top. I bet the chicken fat and bacon make them beautiful. I’ll try it out some night soon (it will be great when our sprouts are redy in the garden – it looks like suck a comforting autumn dish!


  2. I think it is no wonder why americans are fat. Brussel sprout is best vegetable to be eaten esp when it is steamed. Try sliced raw beetroot and you will think that brussel sprout tastes like heaven


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