Roasted Chicken with Potatoes and Brussels Sprouts

Believe it or not this Toddler Chef LOVES brussels sprouts! If you like brussels sprouts as much as we do, you’re going to love this recipe too. 

5 minutes prep time, 1 hour in the oven and you’ll have yourself a delicious dinner that’s actually healthy too! A great part of this recipe is clean up is a cinch with just 1 bowl, 1 baking dish and 1 cutting board needed. 


  • 1 pound brussels sprouts
  • 1 pound chicken breast
  • 2 cloves garlic
  • 5 potatoes
  • 1 lemon
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper 
  • 1 tablespoon Italian seasoning
  • 1 tablespoon balsamic vinegar 


Cut potatoes in 8s. Cut brussels sprouts in half. Wash.  Chop garlic. Put potatoes, brussels sprouts and garlic in large mixing bowl and add olive oil. Mix. 

 Dump in baking dish (preferably one with a cover. Otherwise you can use foil)

Cut chicken in to cubes and put in to the same bowl the vegetables were in. Mix around to cover with olive oil.
 Dump on top of vegetables. 

 Squeeze lemon juice over mixture. Sprinkle with salt, pepper and Italian seasoning. 

Put top on, or cover with foil, and bake at 450 for 1 hour. At 30 minute mark, stir.

 When timer goes off, remove from oven. 

 Allow to cool for a few minutes. 

 Put on plate and drizzle with balsamic vinegar.



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