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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4people
Ingredients
8-10Dark meat chicken pieces (legs, thighs or wings)
2cupsBrussels sprouts, halved
6-8Medium potatoes, chopped
1sprigFresh rosemary, chopped
1sprigFresh tarragon
1Lemon, juiced
1White onion, chopped
1Chicken boullion cube, crumbled
1tbspOnion powder
1tbspGarlic powder
1tspItalian seasoning
1tspCrushed red pepper flakes
1cupChicken broth or water
4tbspButter
1tbspOlive oil
2tspKosher salt
1tspBlack 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 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