2 tablespoons dried oregano

1 tablespoon dried basil

1 clove garlic, minced

2 medium red or yellow bell peppers, cored, seeded and sliced into 1/2-inch strips

1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 400 F. Place a rimmed baking sheet in the oven while the oven is heating.

Season the chicken and potatoes with 3/4 teaspoon of the salt. Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes, cut-side down, around the edge of the baking sheet. Roast for 15 minutes.

Meanwhile, put the lemon juice, 1 tablespoon of the oil, the oregano, basil and garlic in a small bowl and whisk to combine; set aside. Place the peppers with the remaining 1/2 tablespoon of oil and remaining 1/4 teaspoon salt in a medium bowl and toss to combine; set aside.

Flip the chicken skin-side up. Brush the chicken with the lemon-herb mixture. Scatter the peppers around the chicken. Bake until the chicken and potatoes are crispy, and the peppers are tender and browned around the edges, about 15 minutes more. Let cool on the baking sheet for 10 minutes and then season with the pepper before serving.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to four days.

(Kelli Foster is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)