One-Pan Chicken Dinner

• 2 chicken thighs (bone in, skin on)
• 0.5 lb. small potatoes
• 1 Tbsp. salt
• 1 tsp. ground black pepper
• 1 Tbsp. rosemary
• 1 Tbsp. dried oregano
• 2 Tbsp. minced fresh garlic
• 0.25 tsp. cayenne pepper
• 0.25 cup lemon juice
• 0.25 cup olive oil
• 0.5 lb. Brussels sprouts

Place raw chicken thighs, potatoes, salt, ground black pepper, rosemary, dried oregano, garlic, cayenne pepper, lemon juice, and olive oil in a large bowl.

Mix all the ingredients well then cover the bowl and refrigerate overnight.

Remove the marinated chicken from the fridge at least an hour before cooking.

Trim the Brussels sprouts and cut them in half.

Pre-heat your oven to 375°F.

Transfer the marinated chicken and potatoes to a cast iron skillet or other oven-proof container.

Bake for 35 minutes then add the sprouts.

Bake for another 5 minutes, then remove the chicken to a warm plate or bowl.

Continue to bake the potatoes and sprouts for 15 minutes more, then return the chicken to the pan to soak in the juices.

Serve immediately.