Thursday, October 20, 2016

Roasted Fall Chicken Dinner

Does a fall dinner roasted on one pan with bacon sound great for dinner? I thought so, which is why you definitely need to try this recipe out!


4-5 boneless, skinless chicken breasts
2 tsp. garlic salt
2 Tbs. olive oil
1 large sweet potato, peeled and chopped into 1 inch cubes
1 lb. brussels sprouts, cut in half
1 tsp. sea salt
1/2 tsp. fresh cracked pepper
2 Tbs. olive oil
4 slices thick bacon, chopped into 1 inch pieces

Preheat the oven to 450 degrees. Season the brussels sprouts and sweet potato with the sea salt, pepper and 2 Tbs. olive oil. Spread out on a rimmed baking sheet. Rub the chicken breasts with the remaining olive oil, and season with the garlic salt. Place on top of the vegetables. Sprinkle the chopped bacon slices around the chicken on top of the vegetables. Bake in the oven for 30 minutes, until the chicken is fully cooked on the inside and the vegetables are tender in the center. Divide the chicken and vegetables among 4 or 5 serving dishes.

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