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Mediterranean Chicken & Vegetable Bake

Course Dinner
Cuisine Mediterranean
Keyword chicken recipes, dairy free, easy dinner, Gluten free
Servings 4

Ingredients

  • 8 chicken thighs skin on, bone-in
  • 1/2 cup lemon juice
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 4 tsp crushed garlic
  • 3 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp salt
  • 6-8 potatoes quartered
  • 1 red onion cut into wedges
  • 1 red pepper (capsicum) deseeded and cut into wedges
  • 2 zucchini sliced
  • 4 tbsp pitted Kalamata olives
  • Lemon slices to serve

Instructions

  1. Pat thighs dry with paper towel.
  2. In a shallow oven dish, combine lemon juice, 2 tablespoons of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the mixture into a jug and set aside for later.
  3. Add the chicken to the mixture in the oven dish and coat evenly.
  4. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or overnight, turning each chicken thigh occasionally in the marinade.
  5. Preheat oven to 220°C. Heat 1 tablespoon of olive oil in a large pan or skillet over med-high heat.
  6. Sear the chicken on both sides until golden brown (about 4 minutes per side).
  7. Place chicken pieces back into the oven dish, then arrange the vegetables around the chicken.
  8. Drizzle vegetables with the marinade from the jug, tossing them through the oil mixture to coat evenly.
  9. Cover the dish with or foil and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill, uncover and cook for a further 5-10 minutes, or until chicken and potatoes are crispy and golden brown.