Baked Lemon Chicken

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1 tablespoon extra-virgin olive oil

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 skinless chicken legs or thighs, trimmed of fat (1 pound 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 into 8 wedges

40 kalamata olives, pitted

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

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