Ingredients
4 slices bacon, chopped
15 ml olive oil
1 lemon, thinly sliced
1 lemon, juiced
4 cloves garlic, minced
5 ml kosher salt
2.5 ml ground black pepper
225 g Brussels sprouts, trimmed and halved
8 small red potatoes, quartered
4 bone-in, skin-on chicken breast halves
Directions
Step 1
Preheat the oven to 230°C (450°F).
Step 2
In a large skillet over medium-high heat, cook the chopped bacon until lightly browned but still soft, about 5 minutes. Drain on a paper towel-lined plate and set aside.
Step 3
Coat a large baking dish or cast iron skillet with 15 ml olive oil. Arrange lemon slices in a single layer on the bottom of the prepared baking dish.
Step 4
In a large bowl, combine 75 ml olive oil, lemon juice, minced garlic, kosher salt, and black pepper to make the marinade.
Step 5
Add the Brussels sprouts to the marinade and toss until evenly coated. Use a slotted spoon to place the Brussels sprouts over the lemon slices in the baking dish, and sprinkle the cooked bacon over them.
Step 6
Add the potatoes to the remaining marinade and toss until evenly coated. Use a slotted spoon to arrange the potatoes along the inside edge of the baking dish.
Step 7
Coat the chicken breast halves with the remaining marinade. Place the chicken, skin-side up, over the vegetables in the baking dish. Pour any remaining marinade over the chicken.
Step 8
Bake in the preheated oven for about 1 hour, or until the chicken is no longer pink at the bone and the juices run clear. An instant-read thermometer inserted near the bone should read 74°C (165°F).