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Greek Lemon Chicken


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2 tablespoons olive oil, preferably extra virgin

grated peel and juice of 1 lemon

1 tablespoon minced garlic

1 teaspoon dried oregano

1/4 teaspoon salt

3/4 teaspoon ground black pepper

3/4 teaspoon paprika

4 each skinless, fat-trimmed chicken legs and thighs (about 1 1/2 pounds total)

1 medium red bell pepper, cut into 8 wedges

1 medium orange bell pepper, cut into 8 wedges

2 medium yukon gold potatoes, each cut into 8 wedges

1 medium red onion, cut in 8 wedges

8 pitted kalamata olives, each quartered lengthwise

chopped fresh mint or parsley, grated lemon peel, and lemon wedges (optional)

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