Step 1

Place oven rack in the center position. Preheat to 400ºF (204ºC).

Step 2

In a small bowl whisk together ¼ cup olive oil, 1 teaspoon garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, paprika, and oregano.

Step 3

Add chicken and olive oil mixture to a resealable plastic bag, evenly coating the chicken with the oil. Allow chicken to marinate for 15 minutes while preparing the other ingredients.

Step 4

In a medium-sized bowl mix together 1 tablespoon olive oil, potatoes, tomatoes, 1 teaspoon garlic, and ¼ teaspoon salt. Set aside.

Step 5

In a 12-inch ovenproof skillet heat 2 tablespoons olive oil over medium-high heat.

Step 6

Once the oil is hot, add the chicken. Saute for 5 minutes, flip and cook another 3 minutes. Transfer to a clean plate.

Step 7

Turn heat to medium and add the potato mixture, saute and cook for 3 minutes. Transfer to the oven and roast for 20 minutes.

Step 8

Meanwhile, in a medium-sized bowl combine zucchini, bell pepper, 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

Step 9

Remove pan from oven and use a spatula to carefully stir, scraping the bottom to release the potato mixture.

Step 10

Add the zucchini mixture to the pan, rosemary, and then evenly place the chicken on top. Add lemon slices to the pan.

Step 11

Roast until the chicken is cooked through and reaches the internal temperature of 160 to 165ºF (71 to 74ºC), about 15 to 20 minutes.

Step 12

Sprinkle chicken with kalamata olives, crumbled feta, and dill. Serve hot.