Ingredients
4chicken thighsskin-on, bone-in
¼cuplemon juicejuice of 1 lemon
3tbspolive oildivided
1tbspred wine vinegar
4large garlic clovescrushed
3tspdried basil
2tspdried oregano
2tspdried parsley
2tspsaltplus extra
8baby potatoeshalved
1red onioncut into wedges
1red bell peppercapsicum, deseeded and cut into wedges
1large zucchinisliced
4tbspkalamata olivespitted
lemon slicesto serve
Preparation
Pat the chicken thighs dry with paper towel.
In a shallow dish, combine the lemon juice, 2 tablespoons of olive oil, vinegar, garlic, basil, oregano, parsley and salt.
Pour out half of the marinade and store in a jug to use later.
Add the chicken to the marinade in the dish and coat evenly.
Cover and marinate for 15 minutes, turning each chicken thigh occasionally in the marinade.
Preheat the oven to 220 degrees C | 430 degrees F.
Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat.
Sear the chicken on both sides until golden browned for 4 minutes on each side.
Drain some of the excess fat, leaving about a tablespoon for added flavor.
Arrange the vegetables around each chicken thigh.
Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.
Cover skillet or dish with lid or fail, and bake for 35 minutes until the potatoes are soft and the chicken is completely cooked through.
Change oven setting to grill / broil on a medium heat setting.
Uncover and cook for about 5 to 10 minutes, or until chicken and potatoes are crispy and golden browned.
Serve with olives and lemon slices, and enjoy!
