Ingredients PanRoasted Chicken

  • 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 black pepper
  • 5 sweet potatoes halved or quartered
  • 8 ounces brussels sprouts, halved or quartered
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat oven to 400° F/205°C. Lightly oil a baking sheet.
  2. Season chicken with 2 teaspoons of oregano, 1 teaspoon paprika, salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. Serve immediately.