4-6chicken thighsskin on, bone in, unless you prefer otherwise
2tspred wine vinegar
2tspdried garlic granulesoptional
juice of half a lemon
salt and pepper to season
2-3tbspolive oil for the pan
6floury potatoesscrubbed clean and cut into chunky wedges
3large garlic clovespeeled and sliced
85g| 3oz feta cheesecrumbled
1red onionsliced very thinly
dried oregano or finely chopped chives to garnish
Preheat the oven to as hot as it will go.
Put the chicken, olive oil, oregano, red wine vinegar, garlc granules and lemon juice in a bowl to marinate for 20 minutes at room temperature while the oven preheats - see notes.
Once the oven is hot, reduce the temperature to 200C (400F) and drizzle a heavy sheet pan with olive oil. Place in the oven for 5 minutes.
Take the pan out of the oven and use tongs to place the chicken, skin down, on the hot sheet pan to sear. Turn over to the other side.
Scatter the potatoes and garlic around the chicken, toss to coat in the oil and season liberally with salt and pepper. Place the lemon halves among the potatoes and cook for 25 minutes.
Take the pan out of the oven and scatter with the feta cheese, capers and sliced onion.
Return to the oven for 5 minutes until the cheese is a little melted.
Sprinkle with a little extra oregano or finely chopped chives before serving.
If you like you can marinate the chicken, well covered, in the fridge for several hours or overnight. Bring to room temperature before cooking. You can toss the potatoes with a little olive oil, salt, pepper and oregano in a plastic back before roasting.