Crispy roasted chicken thighs and potatoes coated in a fragrant lemon-garlic-oregano paste, finished with feta and fresh herbs.
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| prepPreheat oven to 400°F / 200°C | |||||||
| 2 large lemons, zest removed in wide strips | Zest lemons, squeeze juice (5 Tbsp), reserve | Rub salt into zest until pale yellow & fragrant | Mix in garlic, oil, oregano, coriander & pepper flakes | Toss chicken & potatoes in paste, skin side up | Roast 400°F / 200°C, 50–60 min until golden & cooked through | Scrape pan with reserved lemon juice, pour over chicken | Scatter feta, herbs & pepper over top |
| 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt | |||||||
| 8 garlic cloves, smashed | |||||||
| 60 ml extra-virgin olive oil | |||||||
| 1 Tbsp. plus 1 tsp. dried oregano | |||||||
| 1 Tbsp. plus 1 tsp. ground coriander | |||||||
| 1 tsp. crushed red pepper flakes | |||||||
| 4 skin-on, bone-in chicken thighs (1½–2 lb. / 680–900 g) | |||||||
| 1½ lb. / 680 g fingerling potatoes, scrubbed, halved lengthwise, cut in half crosswise if larger | |||||||
| 6 oz. / 170 g feta, cut into thin slabs or large crumbles | |||||||
| Dill sprigs or parsley leaves with tender stems (for serving) | |||||||
| Freshly ground pepper | |||||||
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