Tuscan Roasted Chicken with Brussels Sprouts & Pancetta

recipe inspired by Ellie Kreiger

ingredients

brussels sprouts

4, 1/4" pancetta, diced and cooked

4 skinless chicken breasts

2 sprigs of rosemary

5 cloves garlic, minced

1 TBS. fresh lemon juice

1 tsp. lemon zest

3 TBS olive oil, divided

freshly cracked pepper

 Layer brussels sprouts in large baking dish, top with half of diced pancetta.

In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.  Top with the remaining pancetta.

Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.