Greek Lemon Chicken & Vegetables

Total Time: 52 mins Preparation Time: 12 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 fat trimmed skinless chicken legs with thigh
• 1 medium red bell pepper, cut into strips
• 1 medium orange bell pepper, cut into strips
• 2 medium yukon gold potatoes, cut into wedges
• 1 medium red onion, cut into wedges
• 2 tablespoons extra virgin olive oil
• 1 lemon, skin grated and juice extracted
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon paprika
• 8 pitted kalamata olives, quartered lengthwise
• 1 bunch chopped fresh mint (to garnish) or 1 bunch fresh parsley (to garnish) or 1 bunch lemon wedge (to garnish)

Recipe

• 1 preheat oven to 400 degrees. coat pan with nonstick foil. place chicken on one side of pan, bell peppers, potatoes, and onion on the other.
• 2 in bowl, mix oil, lemon peel and juice, garlic, oregano, salt, black pepper, and paprika. drizzle over chicken and vegetables and toss to coat.
• 3 roast 40-45 minutes, turning chicken and vegetables halfway through cooking, until chicken is cooked through and vegetables are lightly browned and tender. sprinkle with olives. garnish with mint, parsley, or lemon wedges.