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1
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
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2
Preheat an oven to 450 degrees F (230 degrees C).
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3
Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
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4
Arrange lemon slices in a single layer on the bottom of the baking dish.
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5
Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
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6
Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
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7
Place bacon on top of the Brussels sprouts.
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8
Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
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9
Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
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10
Coat chicken breast halves thoroughly in the remaining lemon mixture.
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11
Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
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12
Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
