In this easy chicken dinner, smashed potatoes and an herby feta-olive topping lend an exciting spin to one of our most beloved recipes: lemon-butter chicken.
Category: not set
Cuisine: not set
1 lb. baby mini potatoes
1 small red onion, halved, cut into 3/4" wedges
4 tbsp. unsalted butter melted, divided
Freshly ground black pepper
1 lemon thinly sliced into rounds, seeds removed
2 1/4 lb. bone-in, skin-on chicken thighs (about 6)
1 tsp. dried oregano
1/2 c. Castelvetrano or other olives pitted, halved
1/2 c. packed fresh parsley leaves chopped
2 oz. crumbled feta
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