Lemon and herb-roasted chicken with potatoes and brussels sprouts

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.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4 people

Ingredients

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

Instructions

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 chicken
from and mix to get all the excess flavor from the bowl.
To a large roasting pan, preferably with a lid, add potatoes
and brussels sprouts to the bottom. Drizzle with a little
olive 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