Greek Sheet Pan Chicken with Feta and Pepperoncini Recipe Rach Cooks at Home

2 bulbs garlic, 16 to 18 cloves, peeled and trimmed of root end

About ½ cup extra-virgin olive oil (EVOO)

8 pieces bone-in, skin-on chicken, or 12 pieces of skinless chicken thighs or 6 boneless, skinless chicken breasts, halved across

3 tablespoons fresh oregano, chopped (or 1 tablespoon dried), plus more to finish

2 halved lemons, plus ⅓ cup lemon juice

Kosher salt and black pepper

1 ½ to 2 pounds fingerling or small thin-skinned potatoes

12 to 16 ounces feta cheese, cut into large cubes

½ cup flat-leaf parsley, to finish

1 cup Greek pepperoncini peppers, optional

Directions at rachaelrayshow.com

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