Greek Lemon Chicken & Vegetables

• fat trimmed skinless chicken legs with thigh↗4
• medium red bell pepper, cut into strips↗1
• medium orange bell pepper, cut into strips↗1
• medium yukon gold potatoes, cut into wedges↗2
• medium red onion, cut into wedges↗1
• extra virgin olive oil↗2 tablespoons
• lemon, skin grated and juice extracted↗1
• minced garlic1 tablespoon
• dried oregano↗1 teaspoon
• salt↗1⁄4 teaspoon
• black pepper↗3⁄4 teaspoon
• paprika↗3⁄4 teaspoon
• pitted kalamata olives, quartered lengthwise↗8
• fresh parsley (to garnish) or lemon wedge (to garnish)↗1 bunch

  to garnish

Step-by-step instructions

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.