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

1 . Stage

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.

2 . Stage

Preheat an oven to 450 degrees F (230 degrees C).

3 . Stage

Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.

4 . Stage

Arrange lemon slices in a single layer on the bottom of the baking dish.

5 . Stage

Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.

6 . Stage

Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.

7 . Stage

Place bacon on top of the Brussels sprouts.

8 . Stage

Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.

9 . Stage

Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.

10 . Stage

Coat chicken breast halves thoroughly in the remaining lemon mixture.

11 . Stage

Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.

12 . Stage

Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).