- 3 cloves garlic minced
- 1 lemon juice and zest
- 1 tsbp dried oregano plus 2 sprigs of fresh if available
- 2-3 sprigs fresh thyme optional
- 2 tsp Spanish paprika dulce
- 3 tbsp olive oil
- 2 lbs chicken thighs
- 4 red and yellow peppers small or one large one, sliced
- 1 red onion cut into thick wedges
- 1 lbs baby potatoes cut in half for large ones
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.
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.
Calories: 493kcal | Carbohydrates: 22g | Protein: 27g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 126mg | Potassium: 868mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2945IU | Vitamin C: 128.1mg | Calcium: 41mg | Iron: 2.4mg