Faster Roast Chicken & Gravy with Bacony Brussels Sprouts

Yes, yes, more chicken. But roast chicken, people, it's a different food group. You know how you think about making it but then don't because you don't have two hours and don't want to deal with picking all of the chicken off the carcass and cleaning up the mess? This is my weeknight solution. Substitute the veggies, serve with roasted or mashed potatoes and get into the comfort zone. And do not skip the gravy - please folks.


Roast Chicken

2-3 bone-in chicken breasts (whatever will fit in your cast-iron or oven proof skillet)
1/2 cup chicken broth
2 tbsp flour
1 tbsp fresh thyme, rosemary, or sage (if you use dried, use 1/2 tsp)
Salt and pepper

Brussels Sprouts

1-2 lbs brussels sprouts, trimmed and halved
2-3 strips of bacon (cooked or uncooked), chopped
2 tbsp chicken broth
2 tbsp apple cider vinegar

1. Preheat oven to 375.

2. If you're using uncooked bacon for the sprouts, cook the bacon in the pan that you plan to cook the chicken in. Set bacon aside and drain most (not all!) of the bacon fat from the pan into a small dish and set aside.

3. Salt and pepper the chicken and place skin side down in a hot pan with a bit of olive oil or bacon grease. Cook until skin is browned, then flip and put in the oven for about 30-45 mins depending on the size of the breasts.

4. When the chicken is almost done, heat another skillet over medium high heat and add a little bacon grease or olive oil. Place the sprouts cut side down and cook until lightly browned. Flip and add the stock and vinegar, salt and pepper, and bacon and cover. Cook for about 10 mins while you make the gravy.

5. When chicken is done, remove the chicken from the pan and heat the pan with its drippings over medium high heat until it starts to bubble. Sprinkle the flour into the drippings and whisk until incorporated. Slowly whisk in the chicken broth and add the herbs, salt and pepper as needed. Gravy's done when it's thickened up slightly. If it gets too thick, add a little more broth.