Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 people
Ingredients
- 4 chicken thighs (Skin-on and bone-in)
- 3 tablespoons of the lemon juice
- 3 tablespoons of the extra virgin olive oil
- 1 tablespoon of the red wine vinegar
- 4 large sized minced garlic cloves
- 2 tablespoons of the dried basil leaves
- 2 teaspoons of the dried parsley
- 2 teaspoons of the dried oregano
- Some salt to taste
- 8 baby potatoes let them cut in half sized
- 1 red onion let them cut into wedges
- 1 red bell pepper (deseeded and cut into wedges)
- 1 large sized zucchini that is sliced
- 4 tablespoons of the pitted kalamata olives
- Some lemon slices to serve
Directions
- First, blot the chicken thighs dry with a paper towel.
- Pour the lemon juice, olive oil, vinegar, garlic, basil, oregano, salt, and parsley into a shallow dish.
- Stir the ingredients together and transfer half of the marinade into a container to use later.
- Add the chicken to the marinade that is in the shallow dish and coat evenly.
- Cover and marinate for about 60 minutes, turning each side in the marinade a few times.
- Preheat your oven to 400 degrees Fahrenheit.
- In a nonstick skillet over medium heat, heat some extra virgin olive oil.
Sear the chicken until brown on both sides (approximately 2 minutes per side), then drain some of the excess fat. - Arrange the vegetables around the seared chicken thighs on a baking tray.
- Drizzle the extra marinade that was previously set aside over the vegetables and chicken coating all the items evenly, then cover the baking tray with a lid or aluminum foil
- Bake for about 15-20 minutes or until the internal temperature of the chicken is about 165 degrees fahrenheit (potatoes should be soft by then)
- Optional : Broil for an extra 2 to 3 minutes per side, or until the chicken is done and the potatoes are crispy or golden brown.
- Serve with lemon slices and olives.
- Enjoy!
Nutritional Facts
Calories: 267kcal Carbohydrates: 10g
Proteins: 17g Fat: 13g Saturated Fats: 2g Sodium: 342mg Fiber: 10g Sugar: 3g
