Season the chicken with sea salt, freshly ground pepper, some red pepper flakes, and dry oregano.
Cut the potatoes into quarters.
Place an oven proof skillet on medium high heat. Add half the olive oil. When it starts sizzling, add the chicken and brown all over, about 4 minutes per side.
Tuck the potatoes between the chicken. Add the cherry tomatoes, garlic cloves, and the crumbled feta. Season with sea salt and freshly ground pepper over the potatoes, and tomatoes, only. Pour the remaining olive oil and the juice of a lemon all over. Cover and bake for 30 minutes. Uncover the pan and bake uncovered for 30 to 45 minutes, until the chicken is cooked through and all juices run clear.Measure the thickest part of a chicken thigh to check the internal temperature is 165°F.If the potatoes need more, remove the chicken to a platter, cover with aluminum foil and bake the potatoes until they have nice crispy edges but are soft inside.
Notes
Always use good quality olive oil in your cooking. It does not have to be expensive; there are brands with excellent olive oil perfect for cooking. Avoid blends. Get cold-pressed extra virgin olive oil. Trader Joe'shas a lot of good options that fit any budget. I often get the Whole Foods brand for Greek olive oil. It is inexpensive and pretty good.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.