Chicken Thighs:

8 bone-in, skin-on chicken thighs (approximately 2.5 – 3 lbs total)

Extra Virgin Olive Oil:

½ cup, plus extra for drizzling

Lemons:

2 large lemons

Garlic:

6-8 cloves, minced

Dried Oregano:

2 tablespoons

Fresh Rosemary:

1 tablespoon, finely chopped

Fresh Thyme:

1 tablespoon, finely chopped

Salt:

1 ½ teaspoons, or to taste

Black Pepper:

1 teaspoon freshly ground black pepper, or to taste

Red Onion:

1 medium, cut into wedges

Potatoes:

1.5 lbs Yukon Gold or red potatoes, quartered

Fresh Parsley:

¼ cup, chopped

Feta Cheese:

Crumbled, for serving

Kalamata Olives:

Pitted, for serving