starting the spring season off with this herb lemon skillet roast chicken dinner🍋🌿🍗with gemstone potatoes & brussel sprouts - it’s easy, flavorful, and so delicious! I’m always a big fan of a one pan dinner- set it and forget it is the way to go! Ingredients: - 1.5 lb chicken thighs (bone in, skin on) - 1.5 lb chicken drumsticks - 24 oz gemstone potatoes, cut in half - 12 oz halved brussel sprouts - 2 tbsp avocado oil - 1-2 tsp each salt, pepper, onion powder, garlic powder - 1 head garlic cloves - 1 lemon, cut into thin slices marinade: - 1/3 cup avocado oil - juice of 1 large lemon (about 2 tbsp) - 1 tbsp fresh rosemary, finely chopped - 1/2 tbsp fresh thyme, finely chopped - 1 tsp chicken bouillon - 1-2 tsp each salt, pepper, onion powder, garlic powder *marinate chicken in refrigerator for at least 20 minutes. save some marinade to drizzle on top pre-heat the cast iron skillet on the stove until hot before placing potatoes and brussel sprouts cut side down. top with rest of ingredients then bake at 400°F for 45-55 minutes until chicken skin is crispy and cooked through to 165°F. LTKFamily LTKSeasonal LTKParties