Recipe | Sheet Pan Chicken with Crispy Chickpeas – Source Farms

Ingredients

• 1 8-oz. block firm Greek feta, in brine
• Extra virgin olive oil, for drizzling
• 2 small lemons
• 1 T. fresh oregano leaves
• 3 ½-4lb. bone-in, skin on chicken pieces (breasts, thighs, and legs; approximately 8 pieces)
• Kosher salt and freshly cracked black pepper, to taste
• 1 t. dried oregano
• 2 T. unsalted butter, cut into 8 pats
• 1 med. red onion, sliced through the root into ½” wedges
• 2 14.5-oz cans chickpeas, drained and rinsed
• 1 pint cherry tomatoes
• 1 c. pitted castelvetrano olives
• ¼ c. mint leaves, loosely packed, to garnish