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