How can one resist any recipe that ends with the suggestion of a loaf of warm crusty bread? Let temptation tempt you with this incredibly easy one-pot delicious dinner. I developed this recipe using cooking techniques, like dry-roasting and braising, to achieve perfectly roasted vegetables and juicy roast chicken.

The trick to this recipe is using a metal baking rack, which can be found here. The bacon wrapped chicken roasts on top of the vegetables, dripping down and adding another layer of flavor on top of the lemon, leek, white wine, and butter sauce.

Here is another reminder that simple is indeed best.

One Pan Roast Chicken and Brussels Sprouts — Pin
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One Pan Roast Chicken with Brussels Sprouts

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Servings

2-3

servings

Ingredients

1# Brussels sprouts
1 leek
2 garlic cloves
2 chicken breast
2 strips of bacon
2-3 tablespoons butter
1/4 cup white wine
1/4 cup chicken stock
3-4 lemon slices
1/2 teaspoon paprika
1/4 teaspoon garlic powder
salt and pepper as needed
Parmesan cheese as needed
olive oil as needed

Directions

Preheat the oven to 400°F. Have an 8x11 or 9x13 roasting pan with an 8x10 roasting rack on stand-by.
Wash and dry the Brussels sprouts. Trim off the stem ends and discard, then slice each sprout in half. Add the halved Brussels sprouts to the baking pan.
Prepare the leek. Trim off the dark green top and the root end (you can discard these or save for stock). Slice the remaining white portion in half lengthwise and peel away any tough outer layer. Thinly slice the leek, then add to a bowl of cold water. Swirl it around to remove any dirt hidden between the layers. Leeks are very dirty! Drain well and pat dry with a paper towel. Add the leeks to the baking pan with the Brussels sprouts.
Smash the garlic cloves with the back of a knife and add to the dish. Drizzle the vegetables with 3-counts of olive oil and a generous sprinkle of salt and pepper. Mix to combine. Place the pan in the oven for 15-minutes. In the meantime, prepare the chicken.
Combine the paprika, garlic powder, and a generous pinch of salt and pepper. Season the chicken on both sides with the seasoning, then wrap each chicken breast with a piece of bacon. Set aside until needed.
After 15 minutes, remove the pan from the oven. Add the white wine, stock, butter, and add the lemon slices evenly throughout the pan. Add the roasting rack insert, then place the bacon wrapped chicken breast on top of the rack. Place in the oven and set the timer for 30 minutes.
Carefully remove the dish from the oven. Take the chicken off the roasting rack, remove the roasting rack insert and set aside. Nestle the chicken breast into the vegetables. Top with Parmesan cheese as desired. Bake for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F. If you prefer the bacon more crisp, you can broil for 1-2 minutes.
To serve, remove the lemon slices and discard. Remove the chicken, slice, and return to the dish. Serve alongside warm crusty bread to dip in the delicious pan sauce.