Ingredients
- 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
- 8 ounces baby red potatoes, halved or quartered
- 8 ounces brussels sprouts, halved or quarted
- 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.
- Serve immediately.
Nutrition Information:
Amount Per Serving:Calories: 410 Saturated Fat: 6g Cholesterol: 122mg Sodium: 703mg Carbohydrates: 16g Fiber: 4g Sugar: 2g Protein: 23g
