One Pot Roasted Chicken and Brussel Sprouts


There’s something special about one pot meals.  I love how all the flavors blend and the textures compliment.  And I’m sure no one ever complained about less dishes to clean.  This dish is all of this and more.  The onions caramelize while baking, the brussel sprouts take on the flavor of the bacon, the olives and lemon add a nice tang, and the chicken brings it all to a one pot meal!

Growing up we ate a lot of ‘not’ one pot meals.  A protein, a vegetable or two, and a grain, all cooked separately.  I’m not sure why I opt to go the other route but I prefer to combine most things into one.  Play around with seasonings and such.  Maybe it’s because I find this to be easier.  Less time management trying to have everything ready at the same time.  For me this is an intuitive way to be in the kitchen, less structure.  But it’s interesting what comes natural to each of us.  For instance, in our household I’m much more comfortable meddling flavors winging it as I go, while Josh prefers to cook things in a set orderly method, cooking each main ingredient on its own – similar to what I grew up with.  Food for thought.

Anyway, let’s talk about this dish.  I loosely planned to combine chicken, brussel sprouts, pancetta, olives, and meyer lemon into something tasty and wonderful.  Of course nothing happens as planned.  Both stores I went to were out of meyer lemons and I forgot to buy pancetta.  So I adapted, using regular lemon and double smoked applewood thick cut bacon (which I had in the freezer).  I crisped the bacon a bit first, browned the chicken in some of the bacon grease and baked everything together.  Quick, easy, satisfying, and only one dirty pan!  My kind of good eats!

One Pot Roasted Chicken and Brussel Sprouts

One Pot Roasted Chicken and Brussel Sprouts

One pot meal heaven!


  • 1/2 lb thick cut bacon
  • 1 1/2 lb chicken thighs
  • 1 onion, sliced thin in half moons
  • 10 oz sliced brussel sprouts (I bought a pre sliced bag from Trader Joe's)
  • 1/2 cup pitted castelvetrano olives
  • 2 small lemons, 1 sliced into thin rounds (or 1 large lemon - half in thin rounds)
  • 1/4 cup chicken broth
  • s&p
  • smoked paprika


  1. Preheat oven to 375.
  2. Cook bacon in a large skillet over low heat rendering out most of the fat. Set bacon aside on a plate and chop into 1/4-1/2" pieces once cooled. Pour out grease, reserving, leaving 1-2 tablespoons in the skillet.
  3. Season chicken thighs with s&p and smoked paprika - grind/sprinkle a light layer over both sides.
  4. Turn up the heat to medium. Add the chicken thighs, in two batches, browning both sides. Set chicken on plate with bacon.
  5. Add onion, cooked a few minutes until starting to soften. If needed add a bit more bacon grease.
  6. Stir in the brussel sprouts, olives, bacon, lemon juice, and chicken broth. Season with s&p. Layer in the chicken and place the lemon rounds throughout the dish (see picture below).
  7. Bake for 45 minutes.
  8. Remove from oven and serve family style.


If you are able to locate meyer lemons, I would suggest using those. Regular lemons by no means compromise the dish, but you can eat the meyer lemons rind and all. I don't suggest eating the regular lemons.

Also I should mention I made this dish for two- intending to eat all the brussel sprouts with dinner but have leftover chicken for lunches. So if you'd like to feed 4, there is definitely enough chicken, but add in another bag of brussel sprouts.



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