Allow time to marinade the chicken, then throw everything in the same pot after searing the chicken and go and watch your favorite tv series!
Recipe c/o Cafe Delites
Serves 4
4 skin-on , bone-in chicken thighs. (I have also used boneless, skinless, if you don’t need crispy skin)
¼ cup lemon juice (juice of 1 lemon)
3 tbsp olive oil , divided
1 tbsp red wine vinegar
4 large garlic cloves, crushed
3 tsp dried basil
2 tsp dried oregano
2 tsp dried parsley
2 tsp 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
Pat the chicken thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tbsp of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a pitcher 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 the oven to 400°F.
Heat the remaining 1 tbsp 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 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 the 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 the oven setting to 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.