Ingredients

2 large chicken breasts, bone-in, skin-on

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil, divided

1 medium sweet potato, peeled and diced

1 cup Brussels sprouts, halved

4 slices bacon, chopped

2 cloves garlic, minced

1/2 cup chicken broth

1/4 cup heavy cream

1 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh parsley, chopped (plus extra for garnish)

1 teaspoon fresh rosemary, chopped

Fresh rosemary sprigs, for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) to ensure even cooking and caramelization.

Step 2: Season the chicken breasts generously with salt and black pepper on both sides.

Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken skin side down until golden brown, about 5 minutes per side. Remove and set aside.

Step 4: In the same skillet, add chopped bacon and cook until crispy. Remove it and drain on paper towels, leaving the bacon fat in the skillet.

Step 5: Add diced sweet potatoes to the bacon fat in the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften.

Step 6: Add halved Brussels sprouts and cook another 3-4 minutes until they start to brown.

Step 7: Transfer sweet potatoes, Brussels sprouts, and cooked bacon onto a baking sheet, spreading them out evenly.

Step 8: Place the seared chicken breasts on top of the vegetables to allow the juices to flavor them as they roast.

Step 9: In a small bowl, whisk together the remaining olive oil, minced garlic, chicken broth, heavy cream, thyme, parsley, and rosemary. Pour this over the chicken and vegetables.

Step 10: Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Step 11: Remove from the oven and let rest for a few minutes. Garnish with fresh rosemary sprigs and additional parsley.

Step 12: Serve warm and enjoy the comforting flavors of this autumn chicken dinner.

Tips & Variations

Swap Brussels sprouts for green beans or carrots if preferred.

Use boneless chicken breasts for quicker cooking, but keep an eye on the bake time.

Add a splash of apple cider vinegar to the sauce for a subtle tang.

For a dairy-free version, replace heavy cream with coconut cream or omit it entirely.

FAQs

Can I use skinless chicken breasts instead?

Yes, but removing the skin will reduce the crispiness and some flavor. You may want to sear the chicken carefully to keep it moist and add extra seasoning.

How can I tell when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part to ensure the juices run clear and the meat is no longer pink.