2tablespoonschopped fresh oregano, plus leaves for topping
6bone-in, skin-on chicken thighs (about 2 lbs.)
1pt.cherry tomatoes, each cut in half
1/2cuprinsed pitted kalamata olives
1 1/2tablespoonschopped garlic
4ouncescrumbled feta cheese
Preheat oven to 425° with rack set in upper third. Combine salt, pepper, chopped oregano, and lemon zest. Coat chicken with oregano mixture.
Heat oil in a large, ovenproof frying pan over medium-high heat. Cook chicken skin side down until well-browned, 10 to 12 minutes. Transfer chicken to a rimmed baking sheet and discard all but 1 tbsp. drippings. Return chicken to pan, skin side up, and surround with tomatoes, olives, and garlic, making sure to leave the skin uncovered.
Bake chicken until no longer pink in thickest part (cut to test), about 20 minutes.