Follow these steps for perfect results
chicken thighs
potatoes
cut into 3cm pieces
red onion
peeled and cut into 8 wedges
capsicum, red
cut into strips
garlic cloves
unpeeled
chicken stock
lemons
cherry tomatoes
olive, kalamata, pitted
parsley
chopped
thyme
chopped
Preheat oven to 200C (400F).
Zest 1 lemon and set zest aside.
Juice the zested lemon, removing any seeds.
Cut the second lemon into 8 wedges.
Place chicken thighs, skin side up, in a baking dish.
Arrange lemon wedges, potatoes, garlic, thyme, and capsicum around the chicken.
Pour lemon juice and chicken stock over the ingredients. Season generously with salt and pepper.
Roast in the preheated oven for 15 minutes.
Reduce heat to 180C (350F) and roast for another 25 minutes.
Add cherry tomatoes and olives to the baking dish.
Roast for an additional 10-15 minutes, or until chicken is cooked through and tomatoes are beginning to soften.
Combine chopped parsley with the reserved lemon zest.
Sprinkle the parsley-lemon zest mixture over the chicken before serving.
Expert advice for the best results
For extra crispy skin, broil the chicken for the last few minutes of cooking.
Add other vegetables like zucchini or bell peppers.
Use bone-in, skin-on chicken breasts for a different cut.
Everything you need to know before you start
10 mins
The vegetables can be prepped ahead of time.
Serve the chicken and vegetables directly from the baking dish, garnished with fresh parsley.
Serve with a side of couscous or quinoa.
Complements the lemon and herbs.
Discover the story behind this recipe
Common family meal in Mediterranean countries.
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