Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs / 1.36kg)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 4 cloves (12g) minced garlic
  • 1 tbsp (3g) dried oregano
  • 1 tsp (2g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 lb (450g) baby potatoes, halved
  • 2 medium (300g) bell peppers, chopped into 1-inch pieces
  • 1 large (150g) red onion, wedged
  • 1 cup (150g) cherry tomatoes
  • 1/2 cup (85g) pitted Kalamata olives
  • 1/2 cup (60g) crumbled feta cheese
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Toss the halved baby potatoes, chopped bell peppers, and red onion wedges directly on a large rimmed baking sheet with a drizzle of olive oil and a pinch of salt. Spread them in a single layer, leaving space for the chicken.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add the chicken thighs and toss until thoroughly coated in the marinade.
  3. Nestle the marinated chicken thighs among the vegetables on the baking sheet. Scatter the cherry tomatoes and Kalamata olives into the remaining gaps.
  4. Roast in the oven at 425°F (220°C) for 35–45 minutes, or until the chicken skin is deeply browned and the tomatoes have burst. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  5. Remove from the oven and immediately sprinkle the crumbled feta cheese over the hot tray. Garnish with chopped fresh parsley before serving.