Categories: Meals
Ingredients
- 1/4 cup olive oil
- 3 tbsp. chopped fresh oregano, plus more for garnish
- 1 tbsp. chopped fresh thyme, plus more for garnish
- 3 garlic cloves, grated
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 1/2 lbs. baby red potatoes, halved or quartered if large
- 1/2 cup pitted Castelvetrano olives, coarsely chopped
- 1 3/4 lbs. bone-in chicken, trimmed
- 1 lemon, cut into wedges
- 1/4 cup crumbled feta
Directions
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Preheat oven to 450.
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Combine oil, oregano, thyme, garlic, pepper and salt in a small bowl. Transfer 1 tbsp. of the herb mixture to a medium bowl. Add potatoes and olives and stir to coat.
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Pat chicken dry with paper towels. Rub with the remaining herb mixture.
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Scatter the potatoes and olives in a 9×13-inch baking pan.
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Place the chicken on top of the potatoes and olives and tuck in lemon wedges.
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Bake until the potatoes are browned and chicken is cooked through, 40-45 minutes. Carefully squeeze the lemon wedges over the chicken.
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Serve the chicken and vegetables topped with feta and more oregano and thyme.