1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with olive oil.

2. In a medium bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, dried rosemary, kosher salt, black pepper, honey, and crushed red pepper flakes (if using) to make the Greek marinade.

3. Add the boneless skinless chicken thighs to the bowl and turn until each piece is well coated in the marinade. Let the chicken marinate for at least 20–30 minutes at room temperature, or up to 4–6 hours in the refrigerator.

4. In a separate bowl, toss the baby potatoes and red onion wedges with a few spoonfuls of the marinade until lightly coated.

5. Spread the potatoes and onions in an even layer on the prepared sheet pan, leaving space for the chicken thighs.

6. Nestle the marinated chicken thighs among the vegetables, then tuck the lemon slices around and on top of the chicken. Pour any remaining marinade over the pan.

7. Roast for 25–35 minutes, or until the chicken thighs are cooked through and reach an internal temperature of 165°F (74°C) and the potatoes are tender and golden.

8. If you’d like extra color, switch the oven to broil for the last 2–3 minutes, watching closely so nothing burns.

9. Remove the pan from the oven and let the chicken rest for a few minutes so the juices redistribute.

10. Sprinkle the roasted chicken and vegetables with chopped fresh parsley and crumbled feta, if using, then serve hot with extra roasted lemon wedges for squeezing.