Greek-style Chicken with Feta, Olives and Potatoes recipe | PCC Community Markets

Ingredients

• 2 tablespoons neutral oil, such as avocado, sunflower or safflower
• 5 garlic cloves, cut in half lengthwise
• 1/2 cup flat-leaf parsley, roughly chopped
• 1/4 cup fresh rosemary sprigs, roughly chopped
• 1/4 cup fresh oregano leaves, roughly chopped
• 1 tablespoon fresh dill, roughly chopped
• Juice of 1 lemon
• 1/4 cup plus 2 tablespoons olive oil, divided
• 4 bone-in skin-on chicken thighs
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1 small red onion, cut into 1-inch-thick slices
• 2 large Yukon Gold potatoes, cut into 1-inch chunks
• 1 large red, yellow or orange bell pepper, cut into 1-inch-thick slices
• 1 small fennel bulb, cored, fronds removed, cut into 1-inch-thick slices
• 2 lemons, cut in half
• 4 ounces feta cheese, crumbled
• 1/3 cup kalamata olives, pitted