Peel the potatoes and slice into wedges. Top and tail the red onions and slice into wedges.
Place in a sheet pan then drizzle with olive oil. Season with oregano, salt and pepper.
Pat the chicken thighs dry with paper towels. Mix the olive oil, lemon juice, garlic, paprika, oregano, salt and pepper.
Pour over the chicken and rub into the skin. Place into the pan with the potatoes.
Pour the chicken stock and lemon juice into the pan then place in the oven. Bake for 45 minutes or until the chicken and potatoes are cooked and caramelized then remove from the oven and add the olives and feta cheese. Bake for another 10 minutes.