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Herb-Roasted Chicken with Potatoes, Olives & Feta
Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons chopped fresh oregano, plus more for garnish
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 3 cloves garlic, grated
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • 1 ½ pounds baby red potatoes, halved or quartered if large
  • ½ cup pitted Castelvetrano olives, coarsely chopped
  • 1 ¾ pounds bone-in chicken thighs, trimmed
  • 1 lemon, cut into wedges
  • ¼ cup crumbled feta cheese
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