Ingredients:

  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 4 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp piri-piri powder
  • 1 tsp sea salt
  • 0.5 tsp coarse black pepper
  • 1 tsp honey
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lb Yukon Gold potatoes, halved
  • 1 large red onion, cut into wedges
  • 1 red bell pepper, sliced into thick strips
  • Fresh parsley for garnish

Instructions:

  1. Whisk olive oil, lemon juice, red wine vinegar, minced garlic, smoked paprika, dried oregano, piri-piri powder, sea salt, black pepper, and honey in a large bowl until emulsified.
  2. Add the chicken thighs to the marinade, ensuring they are fully submerged. Chill the mixture in the fridge for at least 4 hours.
  3. Preheat your oven to 400°F (200°C) and grease a large sheet pan.
  4. Toss the halved potatoes, onion wedges, and pepper strips in the leftover marinade.
  5. Arrange the vegetables in a single layer on the sheet pan, leaving spaces for the meat.
  6. Place the thighs skin side up on the pan, ensuring they aren't touching the vegetables too closely.
  7. Roast for 40 minutes until the skin is dark orange and crackling.
  8. Check the internal temperature to ensure it has reached 175°F.
  9. Rest the tray for 5 minutes before garnishing with fresh parsley and serving.