Martha Stephenson - The Noobs Mediterranean Cookbook: Simple Mediterranean Recipes for Eating Healthy

This is a delicious dish that you can make whenever you want to impress your family with a delicious dinner mea l. Best of all, it is made in just one pan, making it an easy dish to make with very little cleanu p .

Make s: 4 servings

Total Prep Tim e: 55 minutes

Ingredient s :

• 4 chicken thighs, bon e- in and ski n- on
• cup of lemon juice
• 3 Tbs p. of extra virgin olive oil, evenly divided
• 1 Tbs p. of red wine vinegar
• 4 cloves of garlic, crushed
• 3 ts p. of dried basil
• 2 ts p. of dried oregano
• 2 ts p. of dried parsley
• 2 ts p. of salt, extra if needed
• 8 baby potatoes, cut into halves
• 1 red onion, cut into wedges
• 1 red bell pepper, seeds removed and cut into wedges
• 1 zucchini, thinly sliced
• 4 Tbs p. of Kalamata olives, pitted
• Lemon slices, for garnish

Direction s :

Pat dry the chicken thighs with a few paper towel s .

In a large shallow dish, add in the fresh lemon juice, two tablespoons of extra virgin olive oil, red wine vinegar, crushed garlic, dried basil, dried oregano, dried parsley and dash of sal t. Stir well to mi x. Pour half of the marinade into a large Ziploc bag for later us e .

Preheat the oven to 430 degree s .

Place a large skillet over medium to high hea t. Add in one tablespoon of the olive oil and once hot, add in the chicken thigh s. Sear on both sides for 4 minutes or until golden browne d .

Place the baby potatoes, red onion, red bell pepper, zucchini and olives around the chicken thigh s. Drizzle the marinade over the chicken and vegetable s. Toss to coa t .

Cover and transfer the skillet into the ove n. Bake for 35 minutes or until the chicken is cooked throug h. Remove the cover and continue to bake for 5 to 10 minutes or until the potatoes are soft and crisp y .

Remove and serve immediately with the fresh lemon slice s .