Greek Roast Chicken with Lemon Dill Potatoes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 small skin-on, bone-in chicken thighs (2 1/2 to 2 3/4 pounds)
- Kosher salt and freshly ground pepper
- 1/2 cup pitted green olives, lightly smashed
- 4 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
- 1 pound new potatoes, halved if large
- 1/4 cup chopped fresh dill
- 4 ounces feta cheese, crumbled
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