One Pan Roast Chicken with Squash, Brussels Sprouts, and Bacon
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
1 lb thick cut bacon, cut into 1-inch pieces
1 teaspoon smoked paprika
½ tablespoon maple syrup
½ tablespoon whole grain mustard
1 lb Brussels sprouts, shredded or cut into thin slices
1 acorn squash, cleaned with seeds/strings removed and cut into 1 inch pieces
Salt and freshly ground black pepper, to taste
4 bone in, skin on chicken breasts
Instructions
Preheat oven to 400 degrees F.
In a large cast iron pan or oven proof skillet over medium heat, add bacon. Cook until rendered and crispy, about 8-10 minutes. Take off heat and remove bacon pieces using a slotted spoon, draining on a paper towels. Pour off bacon drippings into a bowl and reserve.
In a small bowl, stir together smoked paprika, maple syrup, mustard, and 1 tablespoon of reserved bacon drippings. Set aside for the chicken.
Place skillet back onto medium heat, and add 2 tablespoons of the reserved bacon drippings to the pan. Once warm, add Brussels sprouts and squash pieces, stirring to coat in bacon drippings. Season with salt and pepper.
Season chicken with salt and pepper, and the place skin side up in the pan, nestled in the vegetables. Top chicken evenly with reserved paprika, maple, mustard, and bacon dripping mixture. Place in preheated oven and bake about 40-50 minutes, until chicken is cooked through. Remove from oven, top with reserved bacon, and serve.