Greek Lemon Chicken & Vegetables - cooking recipe

Ingredients

4 fat trimmed skinless chicken legs with thigh
1 medium red bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
2 medium yukon gold potatoes, cut into wedges
1 medium red onion, cut into wedges
2 tablespoons extra virgin olive oil
1 lemon, skin grated and juice extracted
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon paprika
8 pitted kalamata olives, quartered lengthwise
1 1 bunch fresh parsley (to garnish) or 1 bunch lemon wedge (to garnish)

Preparation

Preheat oven to 400 degrees. Coat pan with nonstick foil. Place chicken on one side of pan, bell peppers, potatoes, and onion on the other.
In bowl, mix oil, lemon peel and juice, garlic, oregano, salt, black pepper, and paprika. Drizzle over chicken and vegetables and toss to coat.
Roast 40-45 minutes, turning chicken and vegetables halfway through cooking, until chicken is cooked through and vegetables are lightly browned and tender. Sprinkle with olives. Garnish with mint, parsley, or lemon wedges.