Recipe
Grilled Chicken with Roasted Brussels Sprouts & Bacon
Juicy grilled chicken served with caramelised Brussels sprouts and crisp bacon for an easy, flavour-packed dinner.
Ingredients
Method
15 mins prep25 mins cook45 mins total
Heat the oven to 220C/200C fan/gas 7. Line a roasting tray with baking paper if you want easier clean-up.
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.
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.
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.
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.
Transfer the chicken to a plate and rest for 5 minutes so the juices settle.
Toss the roasted Brussels sprouts and bacon together in the tray, scraping up any crisp bits for extra flavour. Taste and adjust the seasoning.
Serve the chicken with the roasted Brussels sprouts and bacon alongside.
Notes
Do not overcrowd the tray or the sprouts will steam instead of roast.
If your chicken breasts are very large, finish them in the oven for a few minutes after browning in the pan.
A pinch of chilli flakes works well if you want a little extra heat.
About this recipe
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.
