Lemon Oregano Chicken with Olives and Roasted Potatoes

Ingredients

• 4 bone-in chicken thighs
• 1 lb baby potatoes, halved
• 1 cup cherry tomatoes
• 1/3 cup Kalamata olives, pitted
• 1 lemon, juiced and zested
• 2 teaspoons dried oregano
• 4 cloves fresh garlic, minced
• 3 tablespoons avocado oil
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Whisk the lemon juice, lemon zest, oregano, garlic, 2 tablespoons avocado oil, salt, and pepper in a bowl. Add the chicken thighs and turn to coat; marinate 20 minutes (or up to overnight).

2. 2

   Preheat the oven to 425°F (220°C).

3. 3

   Toss the halved potatoes with the remaining avocado oil and a pinch of salt and pepper in a roasting pan. Roast 15 minutes.

4. 4

   Push the potatoes to the sides, add the chicken thighs skin-side up in the center, and pour the remaining marinade over everything.

5. 5

   Roast 25 minutes, then scatter the cherry tomatoes and olives around the pan and roast 10 more minutes, until the chicken is cooked through (165°F internal) and the potatoes are golden.

6. 6

   Rest 5 minutes, then scatter fresh parsley over the pan and serve with lemon wedges.