Herb Roasted Chicken with Potatoes, Olives, and Feta



Roasted Chicken with Potatoes, Olives, and Feta

Servings 4
Calories 480kcal


  • ¼ cup extra virgin olive oil
  • 3 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh parsley
  • 3 cloves garlic grated
  • ½ tsp ground pepper
  • 1 ½ lb. baby red potatoes halved
  • ½ cup pitted Castelvetrano olives chopped and pitted
  • 1 ½ cup bone in chicken thighs
  • 1 lemon cut into wedges
  • ¼ cup feta cheese crumbled


  • Preheat oven to 450 degrees
  • Combine oil, oregano, parsley, 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.
  • Pat chicken dry with paper towels. Rub with remaining herb mixture.
  • Scatter the potatoes and olives in a large baking pan.
  • Place the chicken on top of the potatoes and olives and tuck in lemon wedges.
  • Bake until potatoes are browned. Use an instant-read thermometer. Shop now.
    Insert in the thickest part of a thigh without touching the bone. It should register 165 degrees. 40 - 45 minutes
  •  Squeeze lemon wedges over the chicken.
  • Serve chicken and vegetables topped with feta and more oregano and parsley.


Wine pairings Shop now.

Wine white burgundy or chardonnay
Red burgundy or pinot noir

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