Add the evo, lemon juice, capers, rosemary, garlic, salt and pepper and whisk well, set aside.
Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside.
Take the chicken thighs and trim them up. You want a nice even amount of skin on the top and nothing underneath or hanging over. Season with lemon pepper.
Place chicken in a cold non stick pan and bring the heat to medium high and sear the thighs skin side down on med high until brown and crisp, flip and then do the same for a few minutes.
Add the veggies and sauce to the pan and nestle the chicken around the pan and cook for 25 minutes then turn to 450 and cook for an additional 20 to 25 minutes.
Serve over white rice, dont forget to drizzle the juices over the rice.
