One Pan Chicken with Lemon Garlic Potatoes & Brussels Sprouts

• Meat

  • 4 Large or 8 small bone-in, skin-on chicken thighs and/or drumsticks

• Produce

  • 8 oz Baby red potatoes
  • 3 cloves Garlic
  • 1 Lemon, Zest of
  • 3 tsp Oregano, dried

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Balck pepper
  • 2 tsp Paprika
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 8 ounces brussels sprouts, halved or quarted

Found on asaucykitchen.com

Description

Ingredients

• 4 large or 8 small bone-in, skin-on chicken thighs and/or drumsticks
• 3 teaspoons dried oregano, divided
• 2 teaspoon paprika, divided
• 1 teaspoon sea salt
• 1/2 teaspoon balck pepper
• 8 ounces baby red potatoes, halved or quartered
• 8 ounces brussels sprouts, halved or quarted
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh lemon juice
• Zest of 1 lemon

Directions

• Preheat oven to 400° F/205°C. Lightly oil a baking sheet.
• Season chicken with 2 teaspoons of oregano, 1 teaspoon paprika, salt and pepper. Set aside.
• Place potatoes and brussels sprouts in a single layer onto the prepared baking sheet. Stir in olive oil, garlic lemon juice and lemon zest and the remaining oregano and paprika. Top with chicken in a single layer.
• Place into oven and roast for 25-30 minutes or until the chicken is completely cooked through, reaching an internal temperature of 165° F. Broil for 2-3 minutes, or until the chicken is caramelized and slightly charred on top.
• Serve immediately.