Step 1

Marinate the Chicken – Preheat oven to 425°F (220°C). In a bowl, whisk 2 tablespoons olive oil, the juice of 1 lemon, 2 cloves grated garlic, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.Add 2 pounds chicken thighs and drumsticks and toss to coat. Let marinate while prepping the vegetables.

Step 2

Prep the Veggies – On a half sheet pan, toss 1½ pounds potatoes (diced) and 3 onions (sliced) with 1 tablespoon olive oil, 2 cloves crushed garlic, 1 teaspoon rosemary, ½ teaspoon salt, and pepper.

Step 3

Assemble on a Sheet Pan – Spread potatoes and onions in a single layer, then nestle in the chicken, skin-side up, so everything roasts together and crisps up.

Step 4

Roast in Two Stage – Roast for 20 minutes, then add tomatoes and olives. Return to the oven for 30 more minutes, until the chicken is cooked through and potatoes are golden.

Step 5

Finish & Serve (Optional) – For crispy, glossy skin, brush the chicken with a quick glaze of honey, olive oil, vinegar, oregano, and salt. Broil for 2–3 minutes until caramelized. Serve hot with bread or a green salad.