Mediterranean Chicken and Potatoes

• 4 skin-on, bone-in chicken thighs
• ¼ cup lemon juice (juice of 1 lemon)
• 3 tablespoons olive oil, divided
• 1 tablespoon red wine vinegar
• 4 large garlic cloves, crushed
• 3 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons salt, plus extra
• 8 baby potatoes, halved
• 1 red onion, cut into wedges
• 1 red bell pepper (capsicum), deseeded and cut into wedges
• 1 large zucchini, sliced
• 4 tablespoons pitted Kalamata olives
• Lemon slices, to serve

1. Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt.
2. Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
3. Preheat oven to 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). 
4. Arrange all the vegetables except zucchni around each chicken thigh. Make more marinade, then drizzle the vegetables with the additional marinade, tossing them through the oil mixture to evenly coat.  Season with additional salt and pepper.
5. Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to broil setting, add zucchini, then cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.