Instructions

• Preheat oven to 425°F. Take the single "1 large pinch" of kosher salt and the single "1 large pinch" of black pepper from the ingredient list and divide them as follows: use half of each pinch in the chicken marinade, one quarter of each pinch on the potatoes, and reserve the final quarter of the salt for the yogurt sauce.
• In a medium bowl combine 2 tablespoons extra virgin olive oil, the chicken (cut into bite-size pieces if using breasts), the zest and juice of 1 lemon, 2 tablespoons balsamic vinegar, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 tablespoon smoked paprika, 1 finely chopped shallot, 4 cloves garlic (finely chopped or grated), half of the divided large pinch of kosher salt, half of the divided large pinch of black pepper, and the full large pinch of red pepper flakes. Toss to coat the chicken evenly. Let the chicken marinate 15–20 minutes at room temperature.
• Meanwhile, put the potatoes on a rimmed baking sheet. Toss them with 1 tablespoon extra virgin olive oil and one quarter of the large pinch each of kosher salt and black pepper. Nestle the halved lemon on the sheet with the potatoes. Spread the potatoes in a single even layer and roast in the preheated oven for 20 minutes.
• Remove the baking sheet from the oven. Arrange the marinated chicken pieces among the partially roasted potatoes. Add the sliced red bell peppers and sliced yellow onion in an even layer around the chicken and potatoes. Drizzle the remaining 1 tablespoon extra virgin olive oil over everything. Return the sheet to the oven and roast 20–25 minutes more, until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender.
• While the sheet pan finishes roasting, combine the 1/2 cup oil-packed sun-dried tomatoes (with their oil), 1/3 cup pitted kalamata olives, 3 tablespoons toasted pine nuts (optional), and 8 ounces cubed feta cheese in a bowl; stir gently to combine. In a small bowl, mix 1/2 cup plain Greek yogurt with the remaining 1 clove garlic (finely chopped or grated) and the final quarter of the large pinch of kosher salt.
• To serve, divide the roasted chicken, potatoes, peppers, and onions among plates. Spoon the feta–sun-dried tomato mixture over or alongside the chicken, add a dollop of the garlic yogurt, and sprinkle with mixed fresh herbs. Squeeze the roasted lemon halves over the dish as desired.