Ingredients:

  • 6 Tablespoons Extra Virgin Olive Oil
  • Zest of 1 whole lemon
  • 2 Tablespoons Fresh Lemon Juice
  • 4 cloves Garlic, minced
  • 1 Tablespoon Fresh Rosemary, finely chopped
  • 1 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher or Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 4 Bone-in, Skin-on Chicken Thighs (approx. 6 oz each)
  • 5 lbs Baby Yellow Potatoes, halved or quartered
  • 1 medium Red Onion, cut into 1-inch wedges
  • 1 large Red or Yellow Bell Pepper, chopped into chunks

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together the olive oil, lemon zest/juice, minced garlic, chopped rosemary, thyme leaves, oregano, salt, and pepper to create the marinade.
  3. Add the halved potatoes and chopped onions to the bowl first. Toss thoroughly to coat them evenly in the marinade. (Potatoes require this flavor hit and will start cooking immediately.)
  4. Add the chicken thighs and bell pepper chunks to the remaining marinade in the bowl. Use tongs or clean hands to rub the marinade deeply into the chicken skin and flesh.
  5. Spread the marinated potatoes and onions out evenly on the prepared baking sheet. Place the chicken thighs, skin-side up, amongst the vegetables. Scatter the bell pepper chunks over the tray. Ensure pieces are spaced out to prevent steaming.
  6. Bake the tray for 20 minutes. After 20 minutes, gently toss only the vegetables (leaving the chicken in place). Return the tray to the oven and cook for a further 10–15 minutes.
  7. The dish is finished when the potatoes are tender and golden brown, and the chicken registers an internal temperature of 165°F (74°C) at its thickest part.
  8. Remove the tray from the oven and allow the chicken to rest for 5 minutes right on the tray. Drizzle any remaining pan juices over the chicken and vegetables before serving immediately.