SHEETPAN ROASTED CHICKEN WITH LEMON AND BRUSSELS SPROUTS

Sheetpan Roasted Chicken with Lemon and Brussels Sprouts image

Number Of Ingredients 8

8 pieces Thick cut bacon, cut into 1/2 inch squares
6 tablespoons Olive oil
2 pieces Lemon, sliced into thin rounds
1 Juice of one lemon
6 cloves Galic cloves minced
1 pound Brussels sprouts, halved
12 pieces Red potatoes, small, quartered
6 pieces Chicken thighs bone in skin on or breasts with skin on

Steps:

Cook bacon in a skillet until crispy, drain on paper towels
Preheat oven to 450 deg
Coat a large baking dish with oil or use a sheetpan lined with foil and arrange lemon slices on the bottom in a single layer
Combine remaining oil, lemon juice, garlic, salt, and pepper in a large bowl.
Toss sprouts in the lemon juice mixture until coated, remove with slotted spoon and spread on top of the lemon slices, retain excess liquid
Sprinkle bacon bits on top of the sprouts
Toss potatoes, quartered, with the lemon juice mix, remove with slotted spoon and arrange around the edge of the baking dish/sheetpan
Toss chicken in the remaining lemon juice mixture and place skin side up on top of the sprouts/bacon, pour any remaining lemon juice on top of the chicken pieces
Roast in over about 45 minutes until chicken pieces reach 165 on thermometer.