Roasted Potatoes, Brussels Sprouts, Mushrooms and Chicken
1lbbrussels sproutsabout 3 cups trimmed and halved
1 1/2lbssmall red potatoesabout 3 cups diced small
1/2lbbaconcut in 1" pieces
2cupscooked chickenchopped small
8-10ouncesbaby bella or button mushroomswashed, dried and quartered
1-2cupsshredded Monterrey jack cheese or your favorite cheese blend
freshly ground black pepper
Preheat the oven to 400 degrees. Spread the potatoes across a large baking sheet and lightly drizzle with olive oil. Sprinkle generously with salt and pepper and toss to coat. Roast potatoes for 30-40 minutes, until fork tender and slightly browned and crisp on the edges.
Prep the brussels sprouts while the potatoes are roasting. Drizzle them lightly with oil, sprinkle with salt and pepper and toss to coat. Add them to the tray with the potatoes and roast until the edges are browned and crisp.
While the potatoes and brussels sprouts are roasting, cook the bacon in a large skillet over medium high heat.When it is brown and crisp, remove it to a paper towel lined plate. Drain most of the oil, leaving just 1-2 tablespoons of oil in the skillet. Add the mushrooms, toss to coat and sprinkle generously with salt and pepper. Cook over medium high heat for 2-3 minutes, then add the chicken and stir to coat. Let the mushrooms cook another minute or two while the chicken warms.
Reduce the oven temperature to 350 degrees. Add the roasted potatoes and brussels sprouts to the skillet along with the cooked bacon, stir and transfer to a 9x13 baking dish. Top with cheese and place in the oven. Bake for about 5 minutes, until the cheese has melted. Enjoy!
Roasted Potatoes, Brussels Sprouts, Mushrooms and Chicken https://barefeetinthekitchen.com/roasted-potatoes-brussels-sprouts-mushrooms-chicken-and-bacon-recipe/