Mediterranean Lemon Herb Chicken

Preheat your oven to 425°F (220°C).
Toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and black pepper on a large baking sheet.
Add the lemon halves to the sheet and roast for 20 minutes, or until the potatoes are tender.
2. Prepare and Roast the Chicken
In a mixing bowl, combine 2 tablespoons olive oil, chicken thighs (or breasts), dried oregano, smoked paprika, chopped shallot, salt, black pepper, and red pepper flakes. Mix well to coat the chicken.
Remove the potatoes from the oven and nestle the seasoned chicken among them.
Arrange the sliced onions, smashed garlic cloves, and lemon slices around the chicken.
Place a slice of butter on each piece of chicken.
Return the baking sheet to the oven and roast for another 20-25 minutes, until the chicken is fully cooked (internal temperature reaches 165°F).
3. Make the Dressing
In a small bowl, whisk together ⅓ cup olive oil, red wine vinegar, fresh chopped herbs, chopped pepperoncini, and torn olives.
Finely chop the roasted lemon slices (discarding the seeds) and mash the roasted garlic into a paste. Stir both into the dressing. Season with salt and red pepper flakes to taste.
4. Assemble and Serve
Pour the dressing over the roasted chicken and potatoes while still warm.
Crumble the feta cheese over the top.
Garnish with extra fresh herbs before serving.
Serving and Storage Tips