1tbspdried oreganoplus 2 sprigs of fresh if available
2-3sprigsfresh thymeoptional
2tspSpanish paprikadulce
3tbspolive oil
2lbs/1kg chicken thighs
4red and yellow pepperssmall or one large one, sliced
1red onioncut into thick wedges
1lbs/0.5kg baby potatoescut in half for large ones
salt
Instructions
Preheat the oven to 400F/200C.
In a small bowl combine zest and juice of one lemon, minced garlic, dried oregano, paprika and olive oil. Stir with a fork to combine.
In a large roasting pan arrange chicken thighs, potatoes, onion wedges and whole baby red and yellow peppers. Brush everything with the herb mixture above or drizzle it all over, then toss to coat everything evenly and season with salt all over. Cut the juiced lemon into wedges and dot them around the pan. Do the same with fresh thyme and oregano sprigs if using.
Bake in the oven for 50-60 minutes or until the juices in chicken run clear when pierced and potatoes are tender.If the chicken is cooked but the skins are not crispy enough, cook them under broiler for 2-3 minutes until the desired colour is achieved.