Roasted New Potatoes with Lemon, Oregano, and Olives

Ingredients

• 0.3 cup olives black pitted chopped
• 0.3 teaspoon pepper black
• 1  juice of lemon 
• 2 pounds new potatoes halved quartered
• 2 teaspoons olive oil extra-virgin
• 2 tablespoons oregano fresh chopped
• 0.5 teaspoon salt 
• 1  onion yellow cut into 8 wedges

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat the oven to 400F. In a large bowl, toss potatoes and onions with olive oil; season with salt and pepper.
2. Spread in 1 layer on a roasting pan, cut sides down so no vegetables are overlapping. Roast until the potatoes are browned and just tender (50-60 minutes).
3. Remove and toss with lemon juice, zest, oregano, and black olives.