1. 1

   Step 1

   Preheat your oven to 200°C.

2. 2

   Step 2

   Slice 800 g waxy potatoes, 1 red onion, and 1 capsicum into bite-sized pieces.

3. 3

   Step 3

   Place the vegetables into a large roasting pan.

4. 4

   Step 4

   Add 2 tbsp lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the pan.

5. 5

   Step 5

   Toss the vegetables thoroughly with your hands to coat them evenly.

6. 6

   Step 6

   Bake the vegetable mixture for 25 minutes to give it a head start.

   Timer 25 min
7. 7

   Step 7

   In a bowl, mix 1 tbsp paprika, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp ground coriander, 1 tsp brown sugar, and 1/4 tsp cayenne pepper.

8. 8

   Step 8

   Stir 3 tbsp olive oil and 2 tbsp lemon juice into the spice mix to create a paste.

9. 9

   Step 9

   Add 1 kg chicken thighs to the bowl and coat them thoroughly with the spice paste using tongs.

10. 10

    Step 10

    Remove the roasting pan from the oven.

11. 11

    Step 11

    Arrange the coated chicken thighs on top of the roasted vegetables.

12. 12

    Step 12

    Bake for another 40 minutes until the chicken is golden and cooked through.

    Timer 40 min
13. 13

    Step 13

    Remove from the oven and serve immediately with the pan juices.

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