Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into thick wedges
  • 1 cup cherry tomatoes, whole
  • 1 lemon, sliced into thin rounds
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  2. Add the chicken thighs, halved potatoes, peppers, and onions to the bowl. Toss thoroughly until every crevice is coated in the marinade.
  3. Let the mixture sit for 10 minutes at room temperature to allow the salt to penetrate the protein.
  4. Preheat your oven to 400°F (200°C). Spread the chicken and vegetable mixture in a single layer on a rimmed sheet pan, ensuring chicken is skin-side up with sufficient airflow around the pieces.
  5. Nestle the lemon slices and cherry tomatoes around the chicken on the pan.
  6. Roast for 25–30 minutes.
  7. Switch the oven to the broil setting for the final 2–3 minutes until the chicken skin is mahogany-colored and crisp.
  8. Remove from oven and garnish with crumbled feta cheese and chopped fresh parsley.