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Roasted Chicken with Brussels Sprouts and Potato Hash
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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
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
2
people
Calories
883
Author
Whitney Bond
Ingredients
2
lemon rosemary basil marinated chicken breasts
3
tbsp
butter
divided
1
tbsp
olive oil
5
small red potatoes
quartered
1
cup
brussels sprouts
1/2
cup
pancetta
diced
2
cups
chicken stock
1/4
cup
dried cranberries
1
tsp
lemon zest
Instructions
Place the marinated chicken breasts in a cast iron skillet on the stove over medium high heat, then add 2 tbsp of cubed butter.
Cook for 8-10 minutes, then flip.
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.
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.
Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.
Nutrition
Serving:
2
g
|
Calories:
883
kcal
|
Carbohydrates:
109
g
|
Protein:
42
g
|
Fat:
32
g
|
Saturated Fat:
14
g
|
Cholesterol:
127
mg
|
Sodium:
757
mg
|
Potassium:
3264
mg
|
Fiber:
11
g
|
Sugar:
21
g
|
Vitamin A:
935
mg
|
Vitamin C:
86.3
mg
|
Calcium:
90
mg
|
Iron:
5.4
mg