Mediterranean Lemon Herb Chicken: A Flavorful, Zesty Delight

Preheat your oven to 425°F (220°C).
Prepare the Potatoes:

On a large baking sheet, toss the baby potatoes with 2 tablespoons of olive oil. Season with kosher salt and black pepper. Add the lemon halves to the sheet.
Roast in the oven for about 20 minutes or until the potatoes are tender.
Season the Chicken:

In a bowl, combine 2 tablespoons olive oil with the chicken, dried oregano, smoked paprika, shallot, salt, pepper, and chili flakes. Mix well to coat the chicken evenly.
Cook the Chicken and Potatoes:

After 20 minutes of roasting, remove the potatoes from the oven. Nestle the seasoned chicken among the potatoes. Add the sliced onions, garlic, and lemon slices around the chicken.
Place a slice of butter on each piece of chicken.
Return the baking sheet to the oven and bake for another 20-25 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Prepare the Dressing:

In a small bowl, whisk together the remaining 1/3 cup olive oil, red wine vinegar, fresh herbs, chopped pepperoncinis, and olives.
Finely chop the roasted lemon slices, discarding the seeds. Mash the roasted garlic into a paste. Stir both the lemon and garlic into the dressing.
Season the dressing with red pepper flakes and salt to taste.
Finish the Dish:

Once the chicken and potatoes are done cooking, pour the dressing over the chicken and potatoes.
Crumble the feta cheese over the top and garnish with fresh herbs.
Serve:

Serve the Mediterranean Lemon Herb Chicken warm, with a generous portion of potatoes, chicken, and a drizzle of the dressing.
Serving and Storage Tips: