Recipe Instructions:
2 pounds skin-on chicken thighs, bones removed
1 pound small red potatoes, halved
1 teaspoon kosher salt, divided
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons olive oil, divided
2 tablespoons dried oregano
1 tablespoon dried basil
1 clove garlic, minced
2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips
1/4 teaspoon freshly ground black pepper
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 400℉. Place a rimmed baking sheet in the oven while the oven is heating.
Season the chicken and potatoes with 3/4 teaspoon of the salt. Place the chicken skin-side down in the center of the hot baking sheet. Add the potatoes, cut-side down, around the edges of the baking sheet. Roast for 15 minutes.
Meanwhile, place the lemon juice, 1 tablespoon of the oil, garlic, oregano, and basil a small bowl and whisk to combine; set aside. Place the peppers with the remaining oil and remaining 1/4 teaspoon salt in a medium bowl and toss to combine; set aside.
Flip the chicken skin-side up. Brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken. Bake until the chicken and potatoes are crispy and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.
