2 cups mix of anything you want or you have from the olive bar at your grocery store – marinated peppers, olives, roasted garlic, marinated artichoke hearts, etc.
½ teaspoon black pepper
lemon wedges for serving
For the marinade
½ cup extra virgin olive oil
¼ cup zest
juice from 1 lemon
½ teaspoon salt
½ teaspoon red pepper, optional
½ teaspoon black pepper, optional
3 cloves garlic
¼ cup chopped parsley, plus more for serving
1 tablespoon chopped fresh herbs or 1 teaspoon of dry herbs such as thyme and rosemary
Instructions
To make the marinade in a small bowl mix together the olive oil, lemon zest, lemon juice, salt, red pepper, black pepper, garlic, parsley or herbs.
In a large bowl place the chicken tights and onions and pour the marinade over the top. Turn to coat, cover and set aside in the fridge ( this can be done up to 24 hours ahead of time)
Preheat the oven to 375ºF/ 190ºC and move the rack to the center position.
Place the potatoes on a baking sheet, drizzle them with olive oil and sprinkle with ½ teaspoon of the salt, then toss to coat and roast in the oven for 10 min.
Remove the potatoes from the oven and add the chicken tights, onion wedgies and the 2 olive bar mixed cups in between the potatoes. Pour any remaining marinade over everything. Season with pepper, onion powder and remaining ½ teaspoon salt, then return the sheet pan to the oven and roast until the chicken is cooked trough – about 35 min more.
Set the oven to broil and broil until the chicken and vegetables are lightly charred – about 3 min.
Squeeze lemon juice over the entire dish and sprinkle with the additional parsley.
