Lemon Herb Mediterranean Chicken + Potatoes (One Pot)

• •
  4 Chicken Thigh, Bone-In, Skin-On(772g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  0.3 cup Lemon Juice, Fresh
• •
  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 tbsp Vinegar, Red Wine
• •
  4 Garlic(12g)
• •
  3 tsp 3 teaspoons dried basil
• •
  2 tsp Oregano, Dried
• •
  2 tsp 2 teaspoons dried parsley
• •
  2 tsp 2 teaspoons salt (plus extra)
• •
  8 Potato, Yukon Gold(1704g)
• •
  1 Yellow Onion(110g)
• •
  1 Bell Pepper(119g)
• •
  1 Zucchini(196g)
• •
  4 tbsp Olives, Kalamata, Canned, Pitted
• •
  4 4 lemon slices (to serve)

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a shallow dish, combine the lemon juice, olive oil, red wine vinegar, minced garlic, dried basil, dried oregano, dried parsley, and salt. Divide the marinade in half—reserve half in a separate container for later use. Add the chicken to the remaining marinade, coat evenly, cover, and marinate for at least 15 minutes (1 hour or overnight is ideal), turning occasionally.
2. 2Heat a large oven-safe skillet over medium-high heat for 1–2 minutes until shimmering. Remove the chicken from the marinade and place skin-side down in the hot skillet. Sear for 4–5 minutes over medium-high heat until the skin is golden brown and crispy. Flip and sear the other side for 4–5 minutes until golden. Remove the chicken to a plate and drain excess fat, leaving about 1 tablespoon in the pan.
3. 3Preheat your oven to 430°F. While the oven heats, cut the potatoes into 1-inch pieces, dice the onion, chop the bell pepper into chunks, and cut the zucchini into half-moons. Add all vegetables to the skillet and toss over medium heat for 2–3 minutes until lightly softened.
4. 4Return the chicken thighs to the skillet, nestling them among the vegetables. Drizzle the reserved marinade over everything, ensuring vegetables are evenly coated.
5. 5Cover the skillet with a lid or foil and bake at 430°F for 30–35 minutes until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
6. 6Remove the lid, increase the oven to broil on medium-high heat, and broil uncovered for 5–8 minutes until the chicken skin and potatoes are deeply golden brown and crispy.
7. 7Remove from heat and scatter the kalamata olives over the top. Let rest for 2–3 minutes.
8. 8Divide evenly into 4 airtight containers while hot, then refrigerate for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through, and top each portion with a fresh lemon slice before serving.