Ingredients

• 6 chicken thighs, on the bone with skin on
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• 1 red bell pepper, sliced thin
• 1 lb Brussel sprouts, trimmed & cut in half
• 14 oz can artichoke hearts, packed in water & drained
• 2 cups grape or cherry tomatoes
• 1 cup Kalamata olives
• 1 lb baby whole potatoes, cut in half
• 1 lemon, sliced

Dressing

• 2/3 cup olive oil
• 1/2 cup red wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp dijon mustard