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

As suggested by another reviewer, I followed these steps to prepare the dish: - I started by browning bacon and setting it aside. - Then, I browned boneless chicken and removed it from the pan. - Next, I browned garlic in 1 tablespoon of olive oil. - I added the brussels sprouts back into the pan and tossed them. - Since I didn't have regular potatoes, I used diced sweet potatoes instead. - I added lemon juice, salt, and pepper according to the recipe. - Placed the bacon on top. - Returned the chicken to the pan. - Poured in 2 cups of chicken stock, though I might use less next time. - Finally, I braised the dish for 35 minutes. The sauce turned out to be amazing! Everyone was surprised by how much they enjoyed the brussels sprouts. This recipe is definitely worth making again!

I substituted a navel orange for lemon and used boneless, skinless chicken thighs instead. I included balsamic vinegar in the marinade and added baby carrots to the vegetables. I cooked everything in a cast iron skillet in a 400°F oven for 50-60 minutes.

I started by browning chicken thighs in a pan with olive oil, then transferring them to a baking dish after about 10 minutes. I created a sauce by adding sweet vermouth and parsley to the drippings and oil in the pan. I also par-boiled the Brussels sprouts before adding them to the baking dish. Sliced half a package of mushrooms and included them in the dish as well. Baked it at 425 degrees, loosely covered with foil, for 45 minutes. The dish turned out absolutely delicious! I will definitely be making this again. Thank you for the inspiration!

I finally tried this recipe tonight after bookmarking it months ago, and it was a hit! My husband rated it a perfect 10 and even said it looked like a fancy restaurant dish. Despite my 18-year-old son usually being a picky eater, he gave it a thumbs up and even enjoyed the Brussels sprouts. The only tweak I made was following others' advice to cook the Brussels sprouts in the bacon grease, and I added thinly sliced Meyer lemon to the pan. The lemon added a delightful touch without being too tart. I also recommend doubling the amount of Brussels sprouts. This dish has earned a spot in my regular dinner rotation for sure.

I absolutely adored this recipe! Unfortunately, my husband and kids weren't big fans of the Brussel sprouts. Note to self: Using two lemons is overpowering, even with extra chicken. Sometimes less is more ;-) This dish might be better suited for a weekend meal rather than a busy weeknight. Next time, I might experiment with broccoli and save it for a Sunday dinner. By the way, I cooked the veggies and chicken in bacon grease before roasting them in the oven, which added a wonderful flavor.

I wanted to try a new recipe that would please everyone in the family, from my 92-year-old father to my 6-year-old grandson. And it did not disappoint! I had to swap chicken thighs for breasts as the store was out of the latter, but it worked perfectly. The lemon slices at the bottom of the pan caramelized beautifully, and I even enjoyed eating the lemon rinds along with the brussels sprouts. Some reviews mentioned issues with the potatoes not cooking through, but using halved baby red potatoes solved that problem for me. Overall, this dish was a hit! I can see it becoming a regular on our family menu.

In all seriousness, cooking at 450 degrees for 60 minutes resulted in extremely dry chicken. I attempted 400 degrees for 45 minutes, but it still turned out dry. This recipe definitely needs to be reconsidered.

Fantastic! This dish was a big hit with everyone. My teenage grandson even joked that it looked like a mishmash of random ingredients, but he couldn't resist going back for seconds. The flavors were truly awesome. Thank you!