Ingredients
8 large bone-in skin-on chicken thighs and/or drumsticks (about 5 lbs)
6 teaspoons dried oregano divided
4 teaspoon paprika divided
2 teaspoon sea salt
1 teaspoon black pepper
1.5 lb baby red potatoes halved or quartered
1 lb brussels sprouts halved or quarted
4 tablespoons olive oil
6 cloves garlic minced
2 teaspoon fresh lemon juice
Zest of 1 lemon

Directions

1. Preheat oven to 400°. Lightly oil a baking sheet.
2. Season chicken with 4 teaspoons of oregano, 2 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.