Recipe Instructions:
Ingredients
6 chicken thighs , bone-in and skin on
juice of 1 lemon
1 lemon , sliced
1/3 cup plus 1 tablespoon olive oil , divided
4 garlic cloves , minced
2 tablespoons dried oregano
1 teaspoon dried thyme
1/4 cup fresh parsley , chopped
salt , to taste
black pepper , to taste
1 lb. (450 g) baby red potatoes , halved or quartered(depending on the size of the potatoes)
1 cup green olives , pitted
Instructions
Put the chicken thighs in a big ziplock bag. Add the lemon juice, 1/3 cup of olive oil, garlic, oregano, thyme, parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper. Close up the bag and toss well. Leave for about an hour to marinate (optional).
When the chicken has marinated, preheat an oven to 425°F (220°C). Lightly grease a large baking sheet and arrange the chicken on it. Add baby potatoes to the same ziplock bag and toss with the remaining marinade. Arrange them on the prepared baking sheet along with the green olives and lemon slices. Roast for 20 minutes.
Meanwhile, toss the green beans with 1 tablespoon of olive oil and season with a little salt and black pepper.
Add the green beans to the baking sheet along with the chicken and potatoes and roast for 15-20 minutes more, or until the chicken reads 165 F (74C) degrees.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
