Greek Chicken with Crispy Potatoes and Roasted Vegetable Bake

Steps

1. Scoop the six chicken thighs into a medium bowl.
2. Peel about half of the skin off each large russet potato, then cut each potato in half and quarter it, resulting in eight chunky pieces per potato.
3. Add the potatoes to the bowl with the chicken.
4. Season everything with 40 g of olive oil, 20 g of salt, 2 g of black pepper, 2 g of chili flake, 5 g of garlic powder, 2 g of dried thyme, and 2 g of dried oregano.
5. Toss the chicken and potatoes in the bowl until evenly coated.
6. Lay all six chicken thighs out onto a sheet tray, then snuggle up the seasoned potatoes alongside them with the cut side facing down, ensuring everything has space for even roasting.
7. Load the sheet tray into a preheated 450°F oven and roast for about 40 minutes.
8. While the first tray roasts, prepare the vegetable bake: quarter three medium zucchinis (removing the mushy seed layer if desired), then cut them into roughly 1-inch pieces to get approximately 450 g of chopped zucchini.
9. Roughly chop one medium onion into small pieces (about 250 g).
10. Scoop the chopped zucchini and onion into a bowl, along with five to six smashed fresh garlic cloves.
11. Add the roughly chopped whole peeled tomatoes from the can to the vegetable bowl.
12. Add 20 g of olive oil, 100 g of Greek olives, 2 g of oregano, 2 g of black pepper, 10 g of salt, and one 200 g block of feta cheese (crumbling it carefully).
13. Toss everything in the bowl to combine, being careful not to smash the feta into a paste.
14. Pour the vegetable mixture onto a second sheet tray, spreading it from edge to edge.
15. Load the second sheet tray into the 450°F oven above the chicken and potato tray.
16. Roast both trays together for about 30 minutes.