Grilled Chicken with Roasted Brussels Sprouts & Bacon
Traditional British Recipes

Grilled Chicken with Roasted Brussels Sprouts & Bacon

Grill
serves 4

This simple chicken dinner balances smoky bacon, sweet roasted Brussels sprouts and tender herb-seasoned chicken breasts.

It is straightforward enough for a weeknight but feels a little more special thanks to the crisp edges on the sprouts and the savoury pan-grilled chicken. Serve it as it is, or add potatoes or crusty bread if you want a heartier meal.

DinnerWeeknight
15 mins prep25 mins cook45 mins total

  1. Heat the oven to 220C/200C fan/gas 7. Line a roasting tray with baking paper if you want easier clean-up.

  2. Toss the Brussels sprouts with 1 tablespoon of the olive oil, half the garlic, a good pinch of salt and black pepper. Spread them cut-side down on the tray.

  3. Scatter the bacon over the tray and roast for 20 to 25 minutes, turning once, until the sprouts are tender and caramelised and the bacon is crisp.

  4. Meanwhile, flatten the thicker end of the chicken breasts slightly so they cook evenly. Rub with the remaining olive oil, lemon juice, thyme, rosemary, the rest of the garlic, salt and black pepper.

  5. Heat a griddle pan or frying pan over a medium-high heat. Cook the chicken for 6 to 7 minutes on each side, or until nicely coloured and cooked through.

  6. Transfer the chicken to a plate and rest for 5 minutes so the juices settle.

  7. Toss the roasted Brussels sprouts and bacon together in the tray, scraping up any crisp bits for extra flavour. Taste and adjust the seasoning.

  8. Serve the chicken with the roasted Brussels sprouts and bacon alongside.

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