1/4 cup EVOO or Regular EVOO
1/4 cup fresh squeezed lemon juice about 2 lg lemons
1 Tbsp red wine vinegar
1 Tbsp minced garlic
2 Tbsp dried oregano
2 tsps sea salt
freshly ground black pepper
1 lemon thinly sliced
8 large bone-in chicken thighs
1 large red onion sliced into ¼" wedges
1 lb small yukon gold potatoes halved or quartered
Marinade:: Combine EVOO, lemon juice vinegar, garlic, oregano, salt & pepper in a small mason jar. Shake well until combined.
Place chicken thighs in gallon zip-lox bag & pour the marinade into the bag. Seal & push around so that all the thighs are in the marinade.
Refrigerate for 8 hours or overnight.
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment. Place the chicken around on the parchment & add the onion, potatoes & lemon slices over & around the thighs.
Drizzle the onion & potatoes with a little more lemon EVOO & sprinkle with coarse sea salt.
Bake for about 45 minutes until chicken is cooked through & the internal temperature reaches 165-170 degrees.