Lemon and herb-roasted chicken with potatoes and brussels sprouts

Ingredients:

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

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 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