This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Devilishly good, this chicken dish is one of my family’s favorite weeknight sheet pan 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.
It’s that easy: The easiest thing is to buy the Brussels sprouts pre-sliced, but if they aren’t available you can always do it yourself. Slicing Brussels sprouts can be done on a mandolin, in a food processor with the slicing disc or with a knife. I cut them in half through the stem end and then slice them thinly by hand. You definitely get better with practice, so make sure your knife is sharp and cut away. Looking for more sheet pan suppers? Check out another fan favorite: Pork Chops with Sweet Potato and Pepper Jelly Glaze.
Deviled Roast Chicken with Bacon and Brussels Sprout Hash
Hands-on time: 20 minutes
Start-to-Finish: 45 minutes
- 4 slices bacon
- 1 small onion
- 2 cloves garlic
- 2 tablespoons parsley
- 1-lb Heinen’s Recipe Ready Brussels Sprouts (from produce section)
- 3 tablespoons olive oil
- 1/4 teaspoon salt, plus more for sprinkling
- Freshly ground black pepper
- 2 tablespoons Dijon or grainy mustard
- 1 1/2-lbs chicken cutlets
- 1/3 cup beer, chicken or vegetable broth or orange juice
- Preheat the oven to 425ºF.
- Line a sheet pan with non-stick foil and preheat the pan in the oven.
- On a large cutting board, chop the bacon, slice the onion and chop the garlic. Transfer it all to a large bowl. Chop the parsley and set it aside.
- Add the sprouts to the bowl of veggies and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pepper. Spread the vegetables out onto the heated sheet pan and roast in the oven for 15 minutes, or until the sprouts begin to brown around the edges.
- While the sprouts cook, combine the remaining 2 tablespoons of oil with the mustard in a small bowl.
- Sprinkle the chicken cutlets with salt and pepper and brush them with the mustard mixture.
- Toss the sprouts with a spatula, and drizzle the beer over the top. Lay the cutlets on top of the sprouts and roast another 10 minutes so that the chicken is cooked through and the sprouts are tender.
- Divide the chicken and vegetables among 4 heated plates and sprinkle the tops with any juice remaining in the pan. Garnish with the parsley.
Extra Hungry Kids?
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.
Top the kids’ chicken breasts with the mustard mixture (or not) and then add 1 tablespoon of prepared horseradish to the remaining mustard and spread over the adult chicken breasts.
In the Glass
You could always finish the bottle of beer, but the cool weather vibe of this dish tells me to look for a light red wine for pairing. Pick up a bottle of your favorite Beaujolais or even a lighter rosé if the weather is still a little on the warm side.