Place chicken legs in a re-sealable bag with dressing. Let marinate while you are chopping your vegetables and the oven is pre-heating.

Preheat oven to 425.

Trim the brussels sprouts and cut in half. Slice potatoes in half. Place both on sheet pan (Optional: Line sheet pan with foil). Drizzle with olive oil and season with salt and pepper. Toss around vegetables to coat and then place each cut side down on baking sheet.

Remove chicken from marinade (reserve marinade) and nestle chicken in between vegetables. Pour reserved marinade over chicken.

Roast in oven for 30 minutes.