Sheet Pan Chicken

First, preheat the oven to 220 °C and line a baking sheet with parchment paper. Peel the potatoes and cut them into smaller pieces (approx. 2 cm × 2 cm). Arrange the cut potatoes on the lined baking sheet, drizzle with 1 tablespoon of rapeseed oil, season with salt and pepper, and mix. Place the baking sheet in the oven and bake the potatoes for 15 minutes at 210 – 220 °C.

Meanwhile, mix the lemon zest, salt, and pepper. Then cut each chicken thigh into 2 pieces (always cut through the joint – first score the thigh at this point, then break the joint with your hands and complete the cut). Coat all thigh pieces in the prepared mixture of lemon zest, salt, and pepper.

Then cut the vegetables: Peel the onions and cut them into larger pieces, cut the head of garlic lengthwise in half, and wash the bell pepper and cut it into larger cubes (approx. 2 cm × 2 cm).