Rosemary Chicken with Brussel Sprouts

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Rosemary Chicken with Brussel Sprouts


  • 1 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 2 sprigs fresh Rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • 1 lemon, sliced
  • Juice of 1 lemon
  • 2 tablespoons extra-virginOlive Oil
  • 2 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 1 package brussel sprouts
  • 3 slices pancetta, diced


  1. Preheat oven to 400 degrees F. Dice pancetta and sauté in a hot pan until almost crispy. About 5 minutes. Spoon onto a plate and set aside.

  2. Take chicken breasts and season both sides with salt and pepper. Place in a 9×13 baking dish.

  3. Remove rosemary from springs and cut in 1/2.

  4. Using a small bowl add salt, pepper, rosemary, garlic and lemon juice. Combine well then rub over the chicken. Add to baking dish.

  5. Take brussel sprouts and place in a medium bowl. Season with salt and pepper. Surround chicken with brussel sprouts.

  6. Drizzle olive oil over chicken and brussel sprouts. Add slices of lemons.

  7. Bake in oven for 20-25 minutes, until the chicken is cooked and skin will be crispy.

  8. Add pancetta into the baking dish about 5 minutes before the chicken is done. Serve right out of the baking dish!


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