Step 1

Preheat oven to 450 degrees F.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Step 7

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