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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


  • 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 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