This is the kind of dinner worth having on repeat: chicken thighs, potatoes and vegetables roasted together on one tray, so the only washing-up is a single pan. It's hard to get wrong and easy to adapt to whatever vegetables you have.
Put the potatoes, onion and peppers into a large roasting tray. Toss with 2 tbsp of the olive oil, salt and pepper.
Pat the chicken thighs dry and rub with the remaining oil, oregano, smoked paprika, garlic, lemon juice, salt and pepper.
Nestle the chicken thighs among the vegetables, skin side up, and tuck in the lemon slices.
Roast for 40–45 minutes, until the chicken skin is golden and the juices run clear when the thickest part is pierced.
Rest for 5 minutes before serving straight from the tray.
Tips
Cut the potatoes to a similar size so they cook evenly.
If the vegetables are browning too fast, loosely cover the tray with foil for the last 10 minutes.
A meat thermometer should read at least 74°C at the thickest part of the thigh.
Substitutions
Swap chicken thighs for bone-in drumsticks (similar cook time) or boneless thighs (reduce cooking time by about 10 minutes).
Use sweet potato instead of white potato.
Any firm vegetable works well: courgette, carrots or cherry tomatoes added for the last 20 minutes.
Storage
Cool and refrigerate in an airtight container for up to 3 days. Reheat until piping hot throughout. Not recommended for freezing due to the potatoes' texture changing.
Nutrition estimate
Calories: Roughly 520 kcal per serving (estimate, based on 4 servings)