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Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

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Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!

Yesterday I introduced the Vegetarian Barley Stuffed Squash. Today I have a recipe for Roasted Chicken with Brussels Sprouts and Potato Hash.

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This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!

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Ingredients

Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.

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Cook for 8-10 minutes, then flip.

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Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

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Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.

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Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.

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A delectable dinner made in about 30 minutes!

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Check out Chef Dustin’s version at Quality Social!

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He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside.  I used a boneless, skinless chicken breast, but either would work!

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5 from 1 vote
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Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 883 kcal
Author Whitney Bond

Ingredients

Instructions

  1. Place the marinated chicken breasts in a cast iron skillet on the stove over medium high heat, then add 2 tbsp of cubed butter.

  2. Cook for 8-10 minutes, then flip.
  3. Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

  4. While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.

  5. Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

  6. Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
  7. Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.