Sheet Pan Greek Chicken

• Finely grated zest of 2 medium lemons (about 2 tablespoons) ↔ Substituir
• 5 tablespoons freshly squeezed lemon juice, divided ↔ Substituir
• 2 cloves garlic, minced ↔ Substituir
• 5 tablespoons olive oil, divided ↔ Substituir
• 2 teaspoons dried oregano ↔ Substituir
• 1 1/2 teaspoons kosher salt, divided ↔ Substituir
• 1 teaspoon paprika ↔ Substituir
• 1/2 teaspoon freshly ground black pepper, divided ↔ Substituir
• 2 pounds bone-in, skin-on chicken thighs (about 6) ↔ Substituir
• 12 ounces Yukon Gold or red potatoes (about 5 small), thinly sliced ↔ Substituir
• 2 cups grape or cherry tomatoes (about 9 ounces) ↔ Substituir
• 1 medium red onion, halved and sliced into 1/2-inch pieces ↔ Substituir
• 4 ounces feta cheese, broken into large crumbles ↔ Substituir
• 1/2 cup pitted olives, such as kalamata (optional) ↔ Substituir
• Finely chopped fresh dill or parsley leaves, for garnish (optional) ↔ Substituir

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