One-pan roasted chicken with potatoes and vegetables

Preheat the oven to 220 °C and line a baking tray with baking paper. Peel the potatoes and cut them into smaller cubes, about 2x2 cm. Spread them on the baking tray, drizzle with 1 tablespoon of rapeseed oil, season with salt and pepper, then mix thoroughly. Roast the potatoes for 15 minutes at 210-220 °C.

Meanwhile, in a small bowl, mix the grated lemon zest, salt, and pepper. Cut the chicken thighs in half at the joint (into drumsticks and thighs), then thoroughly rub them with the lemon zest spice mixture.

Prepare the other vegetables: cut the red onion into larger wedges, cut the garlic head in half crosswise, and dice the bell pepper (approx. 2x2 cm).