Marinate Chicken: In a bowl, whisk 4 Tablespoons olive oil, 3 Tablespoons lemon juice, 3 cloves garlic, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Refrigerate to marinate for at least 30 minutes (or up to 8 hours in the fridge). Remove from fridge about 30 minutes before cooking.

Roast Potatoes: Heat oven to 425°F. Toss potatoes with remaining 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon oregano and 1/2 teaspoon black pepper. Spread on sheet pan and roast for 15 minutes.

Add Chicken: Remove chicken from marinade and place on a paper towel lined plate. Use another paper towel to gently pat the top of the skins to remove excess moisture. pat the skin down to remove excess moisture. Remove potatoes from oven and place chicken thighs on top of the potatoes, skin-side up.

Roast: Return to oven and roast for about 20-30 minutes more, until chicken is cooked through (165 degrees F) and potatoes are tender.

Broil (Optional but Recommended): Broil 3–5 minutes until chicken skin and potatoes are golden and crispy.

Finish & Serve: Squeeze half of a fresh lemon over top of sheet pan. Top with olives, feta and fresh dill. Serve with tzatziki sauce (and harissa paste, if desired).