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Pdf¼ 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 % teaspoon ground pepper
¼ teaspoon kosher salt
1½ pounds baby red potatoes, halved or quartered if large
½ cup pitted Castelvetrano olives, coarsely chopped
2 pounds bone-in chicken thighs, trimed
1 lemon, cut into wedges
Preheat oven to 450°F.
Combine oil, oregano, thyme, garlic, pepper and salt in a small bowl. Transfer tablespoon of the herb mixture to a medium bowl. Add potatoes and olives and stir to combine
Pat chicken dry with paper towels. Rub the remaining herb mixture.
Scatter the potatoes and olives in 9-by-13-inch baking pan.
Place the chicken on top of the potatoes an olives and tuck in lemon wedges.
Bake until the potatoes are browned and an instant-read thermometer inserted in the to thickest part of a thigh without touching bone registers at least 165°F, 40 to 45 minutes. Carefully squeeze the lemon wedges over the chicken
Serve the chicken and vegetables topped with feta and more oregano and thyme if desired