Ingredients:

  • 60 ml extra virgin olive oil
  • 30 ml fresh lemon juice
  • 4 cloves garlic, smashed and minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 800g bone-in, skin-on chicken thighs
  • 300g cherry tomatoes
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, sliced into thick wedges
  • 150g canned artichoke hearts, drained and halved
  • 100g Kalamata olives, pitted
  • 50g feta cheese, crumbled
  • 15g fresh flat-leaf parsley, roughly chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper.
  3. Pat the chicken thighs bone-dry with paper towels to ensure crispy skin. Toss the chicken, cherry tomatoes, red bell pepper, red onion, and artichoke hearts in the marinade until thoroughly coated.
  4. Spread the mixture onto a large rimmed baking sheet in a single layer. Arrange chicken thighs skin-side up so they are not covered by vegetables. Nest the Kalamata olives in the gaps.
  5. Roast for 35 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) and the skin is golden and crisp.
  6. Remove from the oven and top with crumbled feta cheese and fresh parsley. Serve with lemon wedges.