Ingredients
The following ingredients have 4 Servings
- 4 skin-on (, bone-in chicken thighs)
- ¼ cup lemon juice ((juice of 1 lemon))
- 3 tablespoons olive oil (, divided)
- 1 tablespoon red wine vinegar
- 4 large garlic cloves (, crushed)
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons salt (, plus extra)
- 8 baby potatoes (, halved)
- 1 red onion (, cut into wedges)
- 1 red bell pepper ((capsicum), deseeded and cut into wedges)
- 1 large zucchini (, sliced)
- 4 tablespoons pitted Kalamata olives
- Lemon slices (, to serve)
Instruction
- Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon 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 if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°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 (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour.
- 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 foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.
