Greek Chicken

• 2 medium lemons • 4- 4-ounce boneless, skinless chicken thighs • 1 pound red potatoes, cut into 1/4-inch-thick slices • 12 small heirloom carrots, trimmed • 2 tablespoons olive oil • 1 tablespoon plus 1 teaspoon fresh oregano, divided

• 1 1/4 teaspoons kosher salt, divided • 1 teaspoon garlic powder • Black pepper, to taste • 1 1/2 ounces crumbled feta cheese (optional) • 1 tablespoon grated lemon zest

Directions:

1. Set oven to 450°F. Line two large rimmed baking sheets with foil and spray with oil.

2. Slice one lemon into 1/4-inch-thick rounds. Cut the second lemon in half. In a large bowl, combine the chicken, potatoes, carrots, juice from 1/2 of a lemon, olive oil, 1 tablespoon oregano, 1 teaspoon salt, garlic powder, and pepper to taste, and toss well with hands until everything is evenly coated.

3. Spread out in a single layer along with the lemon slices.

4. Roast until the bottoms of the potatoes are golden, about 14 minutes. Flip the potatoes and carrots, rotate the baking sheets, and roast until carrots are tender, potatoes are golden on both sides and chicken is cooked through another 14 minutes.

5. Squeeze the remaining 1/2 lemon over everything. Top with feta, lemon zest, 1/4 teaspoon salt, pepper, and the remaining 1 teaspoon oregano.

6. Serve immediately. Serves 4.