Herb-Roasted Chicken with Potatoes, Olives, and Feta

This Mediterranean-inspired dish features juicy, herb-rubbed chicken roasted alongside tender potatoes and briny olives. A sprinkle of feta adds a creamy, salty contrast, making each bite deliciously satisfying. Perfect for a comforting and flavorful dinner.

Ingredients:

• ¼ cup extra-virgin olive oil

• 3 tablespoons chopped fresh oregano, plus more for garnish

• 1 tablespoon chopped fresh thyme, plus more for garnish

• 3 cloves garlic, grated

• ½ teaspoon ground pepper

• ¼ teaspoon kosher salt

• 1½ pounds baby red potatoes, halved or quartered if large

• ½ cup pitted Castelvetrano olives, coarsely chopped

• 1¾ pounds bone-in chicken thighs, trimmed

• 1 lemon, cut into wedges

• ¼ cup crumbled feta cheese

Instructions:

1. Preheat the oven to 450°F (230°C).

2. In a small bowl, combine olive oil, oregano, thyme, garlic, pepper, and salt.

3. In a medium bowl, add 1 tablespoon of the herb mixture to the potatoes and olives, stirring to coat evenly.

4. Pat chicken thighs dry and rub thoroughly with the remaining herb mixture.

5. Arrange potatoes and olives in a 9x13-inch baking dish. Place chicken thighs on top and tuck lemon wedges around.

6. Roast for 30-35 minutes, or until the chicken is cooked through (165°F internal temperature) and potatoes are tender.

7. Remove from the oven, sprinkle with feta cheese, and garnish with additional oregano and thyme before serving.