16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

For the marinade
8 bone-in, skin-on chicken thighs
1/4 cup olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 tablespoon red wine vinegar
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper, to taste

In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until golden brown and slightly charred. Serve immediately, garnished with parsley, if desired.