Ingredients:

  • 5 bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
  • 1 large red onion, cut into thick petals
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Whisk together the 1/3 cup extra virgin olive oil, 1/4 cup lemon juice, 4 minced garlic cloves, 2 tsp oregano, 1 tsp sea salt, and 1/2 tsp pepper.
  3. Slice 1.5 lbs Yukon Gold potatoes into 1 inch wedges and cut the large red onion into thick petals.
  4. Toss the potatoes and onions directly on the baking sheet with half of the marinade.
  5. Pat the 5 bone in, skin on chicken thighs completely dry with paper towels.
  6. Nestle the chicken among the potatoes, skin side up.
  7. Brush the remaining marinade over the chicken skin until every inch is coated.
  8. Roast for 50 minutes until the chicken skin is dark gold and crackling.
  9. Remove from the oven and let rest for 5 minutes.
  10. Garnish with 1/4 cup crumbled feta and 2 tbsp fresh parsley.