FOR THE MARINADE
In a small mixing bowl, whisk together lemon juice, olive oil, garlic, thyme, salt and pepper; whisk until well combined.
Place chicken thighs and half of the marinade in a ziploc bag; close the bag and set in fridge for 20 to 30 minutes.
FOR THE CHICKEN AND POTATOES
Preheat oven to 425F.
In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat.
Remove chicken from ziploc bag; discard bag with marinade.
Add chicken to skillet and cook 2 minutes on each side, or until lightly browned.
Remove skillet from heat and arrange potatoes, bell peppers, and onions around the chicken thighs; season with salt and fresh ground pepper.
Pour the remaining marinade over the chicken and veggies; gently stir to combine.
Cover and bake for 30 to 35 minutes, or until potatoes are tender.
Remove cover and continue to bake for 5 to 7 minutes, or until potatoes and chicken are golden in color.
Remove from oven and transfer to serving plates.
Garnish with lemon wedges and serve.