This hearty lemon and herb-roasted chicken with potatoes and brussels sprouts is a great one-pan meal that will leave everyone at the dinner table full and satisfied.
Day 5 of 6 Back-to-school dinner inspiration
I love baked chicken and I try to come up with different variations to keep the flavors interesting. One easy way to change up how you make baked chicken is by infusing fresh ingredients like lemons and herbs. Depending on what’s in season you can truly get as creative as you would like with this recipe. I loved the flavors of the lemon and fresh herbs and it cooked up beautifully in the roasting pan with the brussels sprouts and potatoes. All the delicious flavor and rendered fat from the chicken just coated the brussels sprouts and potatoes and made them mouth-watering good. Kids usually aren’t getting enough vegetables in their diet so this is a good way to get them to eat a little bit more because it tastes really good! You can make another side for this dish like rice if you want but honestly, it’s pretty hearty on its own. Season the chicken up and throw everything in a roasting pan and you’re good to go. These are the types of simple, no-fuss meals that you need in your arsenal to make back-to-school dinner prep a breeze
Ingredients for my lemon and herb-roasted chicken with potatoes and brussels sprouts:
Dark meat chicken pieces (legs, thighs, or wings)
Chicken bouillon cube
Herb de Provence or Italian seasoning
Crushed red pepper flakes
Juice of 1 whole lemon
Fresh rosemary, chopped
White onion, chopped
Chicken broth or water
Brussel sprouts cut in half
Can I use chicken breast instead of bone-in chicken?
Yes, you can but when baking chicken at a high temperature, white meat tenders to dry out faster whereas dark meat will continue to be juicy and tender. I recommend adjusting the cooking time and using a thermometer to remove the chicken once it hits an internal temperature of 165 degrees.
What can I use to substitute for the brussels sprouts?
You can use any sturdy vegetable that doesn’t release a ton of water in this dish. Broccoli would be a nice substitute here. Stay away from zucchini or squash because they will release too much liquid when cooking in this method.
Lemon and herb-roasted chicken with potatoes and brussels sprouts
- 8-10 Dark meat chicken pieces (legs, thighs or wings)
- 2 cups Brussels sprouts, halved
- 6-8 Medium potatoes, chopped
- 1 sprig Fresh rosemary, chopped
- 1 sprig Fresh tarragon
- 1 Lemon, juiced
- 1 White onion, chopped
- 1 Chicken boullion cube, crumbled
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1 tsp Italian seasoning
- 1 tsp Crushed red pepper flakes
- 1 cup Chicken broth or water
- 4 tbsp Butter
- 1 tbsp Olive oil
- 2 tsp Kosher salt
- 1 tsp Black pepper
- Heat oven 400 degrees
- In a bowl, season chicken and marinate overnight or for at least a couple hours.
- On medium high heat, add olive oil and sear chicken in skillet for 5 minutes per side until golden brown then remove and set aside
- Next, add chicken broth to the bowl you removed the chickenfrom and mix to get all the excess flavor from the bowl.
- To a large roasting pan, preferably with a lid, add potatoesand brussels sprouts to the bottom. Drizzle with a littleolive oil and season to taste with salt and pepper
- Add the browned chicken pieces on top and pour the broth in the roasting pan
- Cover the pan and roast at 400 degrees for 30 minutes, then flip, baste and cook for another 30 minutes
- After one hour, remove lid and high roast at 450 degrees until skin of chicken is crisp and charred about a minute or 2
- Serve hot and enjoy
More recipes to try:
Juicy AF Chicken Tenders