Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts

After a long day, there’s nothing quite as satisfying as a complete meal that comes together in one pan. This Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes is exactly what you need when you want something delicious without spending hours in the kitchen. The combination of crispy-skinned chicken, caramelized Brussels sprouts, and tender potatoes creates a symphony of flavors that will have everyone asking for seconds.

The magic of this dish lies in how the ingredients complement each other – the lemony chicken juices baste the vegetables as everything roasts together, creating an incredible depth of flavor. Whether you’re cooking for your family on a weeknight or hosting a casual dinner party, this Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes delivers restaurant-quality results with minimal effort. The aroma of garlic and lemon that fills your kitchen as it cooks is simply irresistible!

Why You’ll Love This Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

• ✅ This Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes creates a complete meal in just one pan, meaning less cleanup and more enjoyment!
• ✅ Perfect for healthy meal ideas with chicken and brussels sprouts that don’t sacrifice flavor
• ✅ The easy dinner recipe with lemon and potatoes creates a perfect balance of bright flavors and comforting textures
• ✅ You’ll master cooking brussels sprouts with garlic and lemon zest that even vegetable skeptics will enjoy
• ✅ This simple weeknight dinner chicken and vegetable combo transforms affordable ingredients into a feast
• ✅ The oven-roasted chicken with lemon and garlic flavor delivers juicy meat and crispy skin every time

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

• 4 bone-in, skin-on chicken breast halves
• 4 slices bacon, chopped
• 6 tablespoons olive oil, divided
• 1 lemon, thinly sliced
• 1 lemon, juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ pound Brussels sprouts, trimmed and halved
• 8 small red potatoes, quartered

Ingredient Notes and Substitutions

• Chicken: Thighs work beautifully as an alternative to breast meat, offering even juicier results
• Brussels Sprouts: If you’re not a fan, substitute with broccoli florets or asparagus (adjust cooking time accordingly)
• Red Potatoes: Yukon Gold or fingerling potatoes make excellent substitutions
• Bacon: For a lighter version, omit the bacon and increase olive oil by 1 tablespoon
• Dietary Options: This recipe is naturally gluten-free and dairy-free

How to Make Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes – Step by Step

Preparation

Step 1: Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.

Step 2: In a large bowl, combine 4 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.

Step 3

: Pat the chicken breasts dry with paper towels. This crucial step ensures crispy skin when roasting.

Step 4:

 Place the chicken in the marinade, turning to coat evenly. Let it sit for at least 15 minutes (or up to 4 hours in the refrigerator for deeper flavor).

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

Step 5: While the chicken marinates, toss the halved Brussels sprouts and quartered potatoes with the remaining 2 tablespoons of olive oil in a separate bowl. Season with a pinch of salt and pepper.

Step 6: 

Heat a large, oven-safe skillet over medium heat. Add the chopped bacon and cook until it begins to crisp, about 5-6 minutes.

Step 7:

 Remove the bacon with a slotted spoon, leaving the fat in the pan. Set the bacon aside.

Step 8: Increase the heat to medium-high. Place the chicken breasts in the skillet skin-side down. Sear for 5 minutes until the skin is golden and crispy.

Step 9: Flip the chicken and cook for another 2 minutes on the other side.

Step 10:

 Arrange the Brussels sprouts and potatoes around the chicken in the skillet. Scatter the lemon slices throughout and sprinkle the cooked bacon over the vegetables.

Step 11:

 Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Step 12:

 For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.

Step 13:

 Remove from oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Pro Tips for Making the Best Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

• For the juiciest chicken, bring it to room temperature for 15-20 minutes before cooking
• Don’t overcrowd the pan – this ensures proper browning rather than steaming
• Cut potatoes and sprouts into similar-sized pieces for even cooking
• For extra flavor, add a teaspoon of fresh thyme or rosemary to the marinade
• Reserve a bit of the marinade to drizzle over the finished dish before serving
• Stir the vegetables halfway through roasting to ensure even caramelization
• The key to perfectly cooked brussels sprouts with garlic and lemon zest is not to overcook them – they should be tender but still have some bite

Best Ways to Serve Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

This roasted chicken and vegetables one pan recipe is truly a complete meal that stands beautifully on its own. However, here are some ideas to elevate your dining experience:

• Serve with a simple green salad dressed with lemon vinaigrette for a refreshing contrast
• A crusty baguette makes an excellent accompaniment for soaking up the flavorful pan juices
• For a special occasion, pair with a chilled Sauvignon Blanc or Pinot Grigio
• Garnish with fresh herbs like parsley or dill just before serving for a pop of color and flavor
• For a more substantial meal, consider adding a light soup as a starter

Nutritional Information for Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes

• Calories: 520 kcal
• Protein: 42g
• Fat: 30g
• Carbohydrates: 22g
• Fiber: 4g
• Sugar: 2g
• Sodium: 780mg

This delicious lemon-garlic chicken with roasted sprouts provides an excellent balance of protein, healthy fats, and complex carbohydrates. Brussels sprouts add significant vitamin K, vitamin C, and fiber to make this a nutritionally complete meal.

Storage & Leftovers

This Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes makes excellent leftovers:

• Store in an airtight container in the refrigerator for up to 3 days
• For best results when reheating, use an oven preheated to 350°F for 10-15 minutes to maintain crispiness
• To freeze, separate the chicken from the vegetables and store in freezer-safe containers for up to 3 months
• The leftover chicken is delicious cold in salads or warmed in sandwiches
• Brussels sprouts and potatoes can be reheated in a skillet with a touch of olive oil to restore their texture

Frequently Asked Questions

How long to roast chicken with Brussels sprouts and potatoes?

For this Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes recipe, after the initial stovetop searing, the complete meal roasts in the oven for 25-30 minutes at 400°F. Always verify chicken is cooked to an internal temperature of 165°F for food safety.

What to serve with lemon-garlic chicken?

This recipe already includes some of the best side dishes for pan-roasted chicken. However, you can enhance the meal with crusty bread, a simple green salad, or roasted garlic aioli for dipping. For special occasions, consider adding a light soup as a starter.

Can you use frozen Brussels sprouts for roasting?

While fresh Brussels sprouts are ideal for this Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes recipe, you can use frozen ones in a pinch. Thaw completely and pat dry before roasting. Be aware that frozen sprouts may release more moisture and won’t caramelize quite as well as fresh ones.

What temperature for pan-roasting chicken?

For this Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes recipe, we use a two-temperature technique: first searing on the stovetop at medium-high heat, then roasting in a 400°F oven. This gives you the best of both worlds – crispy skin and perfectly cooked, juicy meat.

Conclusion

This Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes is more than just a recipe – it’s a solution for busy weeknights when you want something delicious without the fuss. The combination of succulent chicken, zesty lemon, fragrant garlic, and perfectly roasted vegetables creates a restaurant-worthy meal with minimal effort.

What makes this dish special is how it transforms simple ingredients into something extraordinary. The flavors meld together beautifully as everything roasts in one pan, creating a meal that’s both comforting and sophisticated.

Have you tried making this Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes? We’d love to hear your variations and tips in the comments below! And if you enjoyed this recipe, please share it with friends and family – good food is always better when shared.

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