Combine lemon zest and juice, vegetable oil, honey, minced garlic, salt, pepper, basil, oregano, onion powder, thyme, smoked paprika, cumin, and garlic powder in a bowl. Mix well.
Bake the Potatoes:
Coat potatoes in the marinade.
Preheat the oven to 400°F (204°C). Bake the potatoes for 20 minutes.
Marinate the Chicken:
Coat the chicken thighs in the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes.
Season the Potatoes:
Toss the chopped potatoes with 3 tablespoons of the marinade.
Season the Brussels Sprouts:
Mix the chopped Brussels sprouts with oil, salt, pepper, garlic powder, onion powder, and Parmesan cheese.
Add Chicken and Brussels Sprouts:
After 20 minutes, add the marinated chicken and seasoned Brussels sprouts to the oven. Bake for an additional 40 minutes.
Broil for Crispiness:
To crisp the dish, broil on low for 4-5 minutes.
Video
Notes
Meal Prep:
This recipe makes 5 servings.
Each serving includes 1 chicken thigh
1/2 cup (or 4 ounces) of potatoes
1/2 cup (or 4 ounces) of Brussels sprouts