I've made this a few times in the last few weeks. If it is big enough, you can roast the chicken, the vegetables, and the potatoes in the same pan. I tried some to make some pan gravy out of the chicken drippings the last time. If you are gravy-inclined, I recommend it.
4 Chicken Pieces (Thighs)
2 Teaspoons Oregano (Dried)
1 Tablespoon Olive Oil
3 Cloves Garlic
1. Preheat oven to 425. Zest lemon and squeeze lemon juice (careful of the seeds and open cuts on your hands!) into a bowl. Dice garlic cloves.
2. Combine lemon zest and lemon juice with olive oil, oregano, and garlic.
3. Spread delicious lemon mixture on top and bottom of the chicken pieces. Salt and pepper the pieces.
4. Cook chicken covered for 30 minutes. Remove cover and cook for another 30 minutes.
Serve with potatoes and roasted vegetables.