Herb-Roasted Chicken with Potatoes, Olives & Feta

Preheat oven to 450 degrees F.

Combine oil, oregano, thyme, garlic, pepper and salt in a small bowl. Transfer 1 tablespoon of the herb mixture to a medium bowl. Add potatoes and olives and stir to coat.

Pat chicken dry with paper towels. Rub with the remaining herb mixture.

Scatter the potatoes and olives in a 9-by-13-inch baking pan.

Place the chicken on top of the potatoes and olives and tuck in lemon wedges.

Bake until the potatoes are browned and an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers at least 165 degrees F, 40 to 45 minutes. Carefully squeeze the lemon wedges over the chicken.

Serve the chicken and vegetables topped with feta and more oregano and thyme, if desired.