Greek Thighs

• 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 ingredients well; cover and refrigerate overnight.

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

Trim the Brussles sprouts and cut them in half.

Pre-heat your oven to 375F.

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 10 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.