One-pot chicken and sprouts

Put  chicken on bone and with skin in a  skillet, pour olive oil  on the skin and add  some liquid (I had left-over miso soup so I use d that, but stock will do), cover and place in the oven at 175 C /  350 F  for an hour, turn over and roast for another hour, then lower to 150 C/  300 F and add  Brussel sprouts cut in half and cook for another  45 minutes or  until the sprouts are tender and the chicken falls off the bone.