Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb Yukon Gold potatoes, cut into 1-inch cubes
  • 1 large red onion, cut into thick wedges
  • 1 cup red bell pepper, chopped into chunks
  • 1 cup cherry tomatoes, whole
  • 1/2 cup pitted Kalamata olives
  • 1 lemon, sliced into rounds

Instructions:

  1. Whisk the marinade. Combine the 1/2 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper in a bowl. Note: Whisking vigorously emulsifies the oil and lemon for a smoother coating.
  2. Optional marinating. Toss the 2 lbs of bone in, skin on chicken thighs in half the marinade and let them rest for 30 minutes. Note: This adds depth, but don't go over an hour or the lemon will start cooking the meat.
  3. Prepare the vegetable base. Scatter the 1 lb of cubed Yukon Gold potatoes, 1 wedged red onion, and 1 cup of chopped red bell pepper on the rimmed baking sheet.
  4. Coat the base. Drizzle the remaining marinade over the vegetables and toss them with your hands to ensure every surface is glistening.
  5. Layer the protein. Place the chicken thighs skin side up on top of the vegetables. Note: Ensure the skin isn't touching the veg too much so it can crisp up.
  6. Add the accents. Tuck the 1 cup of cherry tomatoes, 1/2 cup Kalamata olives, and lemon slices into the gaps.
  7. Roast the tray. Bake at 400°F (200°C) for 35-40 minutes until the skin is mahogany brown and potatoes are fork tender.
  8. Final crisp. Optional: Broil on high for 2-3 minutes until the skin begins to crackle and bubble.
  9. Rest the meat. Remove from the oven and let the dish sit on the pan for 5-10 minutes. Note: This allows the juices to redistribute, ensuring a velvety texture.