A quick and delicious dinner.

Serves 4

2 pounds skin-on chicken thighs, bones removed 1pound small red potatoes, halved
1 teaspoon kosher salt, divided
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons olive oil, divided
2 tablespoons dried oregano
1 tablespoon dried basil
1 clove garlic, minced
2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips
1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.

Season the chicken and potatoes with 1 teaspoon of the salt, or to taste. Place the chicken skin side down in the middle of the hot baking sheet. Add the potatoes, cut side down, around the edge of the baking sheet. Roast for 45-55 minutes, depending on thickness of potatoes.

Meanwhile, whisk the lemon juice, 1 tablespoon of the oil, oregano, basil, and garlic in a small bowl and whisk to combine and then set aside. Place the peppers with the remaining ½ TB of oil and remaining ¼ tsp salt in a medium bowl, toss to combine and set aside.

Turn the chicken skin side up. Brush the chicken with the lemon-herb mixture. Toss the peppers around the chicken. Bake until the chicken and potatoes are crispy, and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.

BUON MANGIATA