One Pan, Whole Family: Deviled Roast Chicken with Bacon + Brussels Sprout Hash
After One Pan, Two Plates and One Pan, Two Plates: Vegetarian Suppers, Carla Snyder is back again with One Pan, Whole Family: More than 70 Complete Weeknight Meals. With fast, nutritious family meals minus the cleanup, Snyder’s tried-and-true cooking methods deliver incredible, reliable recipes that everyone—including the kids—will love. And to top it off, they’re all made in one pan and ready to eat in 45 minutes or less!
Each one is perfect for a family that might have little time to cook but big appetites after busy days at work, school, soccer practice, dance lessons, and more. Recipes range from vegetables and chicken to beef and pork (not to mention some delectable seafood dishes) and include beverage pairings both for the grown-ups and the under-twenty-ones, which makes preparing an enticing dinner every night a whole lot easier.
Here is her recipe for her “devilishly good” Deviled Roast Chicken with a Bacon and Brussels Sprout Hash. With only 20 minutes of hands-on cooking, this meal makes it to the plate in 45 minutes!
Deviled Roast Chicken with Bacon and Brussels Sprout Hash
Start to finish: 45 minutes
Hands-on time: 20 minutes
From Carla Snyder: Devilishly good, this chicken dish is one of my family’s favorite weeknight dinners. A little bacon crisps up and renders porky goodness to Brussels sprouts, while the mustard creates a flavorful but simple crispy topping on the chicken breasts. A splash of beer at the end pulls up any browned bits in the pan so that they end up where all that flavor belongs…on your plate and in your mouth.
- 4 slices bacon
- 1 lb [455 g] Brussels sprouts
- 1 small onion
- 2 garlic cloves
- 3 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbsp Dijon or grainy mustard
- 1 1/2 lb [680 g] chicken cutlets
- 1/3 cup [80 ml] beer, chicken or vegetable broth, or orange juice
- 2 Tbsp chopped fresh parsley
1. Line a sheet pan with nonstick aluminum foil and place it in the oven. Preheat the oven to 425°F [220°C].
2. On a large cutting board, chop the bacon, halve and thinly slice the Brussels sprouts, slice the onion, and chop the garlic; transfer it all to a large bowl. It’s that easy: Slicing Brussels sprouts can be done on a mandoline, in a food processor with the slicing disk, or with a knife. I cut them in half through the stem end and then slice them thinly. You definitely get better with practice, so make sure your knife is sharp and start cutting. A time-saver is presliced Brussels sprouts, which can be found packaged in some grocery stores.
3. Toss the Brussels sprout mixture with 1 Tbsp of the olive oil, 1/4 tsp salt, and a few grinds of pepper. Remove the sheet pan from the oven and spread the Brussels sprout mixture evenly in the hot pan. Roast until the sprouts begin to brown around the edges, about 15 minutes.
4. While the sprouts cook, combine the remaining 2 Tbsp olive oil with the mustard in a small bowl.
5. Sprinkle the chicken cutlets with salt and pepper and brush them with the mustard mixture.
6. Toss the sprouts with a spatula, and drizzle the beer over the top. Lay the cutlets on top of the sprouts and roast until the chicken is cooked through and the sprouts are tender, about 10 minutes.
7. Divide the chicken and vegetables among heated plates and sprinkle the tops with any juice remaining in the pan. Sprinkle with the parsley.
A salad of leaf lettuce, chopped apple, dried cranberries, walnuts, a splash of cider vinegar, and a glug of olive oil is all it takes.
ADULT TASTE BUDS?
Top the kids’ chicken breasts with some of the mustard mixture (or not) and then add 1 Tbsp of prepared horseradish to the remaining mustard and spread over the adults’ portions.
IN THE GLASS:
The cool-weather vibe of this dish tells me to look for a light red wine here. Pick up a bottle of your favorite Beaujolais or perhaps a lighter rosé, which would be lovely if the weather is still a little on the warm side.
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For more recipes that feed the whole family with minimal dishes, check out One Pan, Whole Family: More than 70 Complete Weeknight Meals by Carla Snyder.
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