Greek Lemon Chicken & Vegetables

Ingredients

• 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 or fresh parsley or lemon wedge (to garnish)

Directions

1. 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. 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. 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.