In a large bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 6 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix for about 1 minute until well combined. Checkpoint: The marinade should be fragrant and well-blended with no streaks of oil remaining.

Pat dry 8 boneless, skinless chicken thighs with paper towels—this helps the marinade stick better. Approximately 30 seconds per thigh.

Place dried chicken thighs into the marinade bowl and toss with tongs or clean hands until all surfaces are coated, about 2 minutes. Checkpoint: Every piece of chicken should be glistening with marinade.

Cover the bowl with plastic wrap or transfer to a large zip-top bag. Refrigerate for at least 2 hours, or preferably 8–12 hours overnight. If using a longer overnight marinade in a cold kitchen, the thighs will still be tender and flavorful.

Remove marinated chicken from the refrigerator 30 minutes before cooking—this brings it to room temperature and ensures even cooking. Leave on the counter uncovered.

Preheat your oven to 400°F and position the oven rack in the center. This takes about 10–12 minutes. Checkpoint: Your oven should be fully preheated before chicken enters.

Transfer all marinated chicken thighs to a large roasting pan (13 x 9 inches) or 12-inch cast-iron skillet, reserving any excess marinade in the bowl. Arrange thighs skin-side up (if using skin-on) or flat in a single layer without overlapping. Approximately 2 minutes to arrange.

Cut 1 lemon into quarters and arrange around the chicken thighs. Cut 1 red onion into thick rings and scatter throughout the pan. Cut 2 red bell peppers into 1-inch chunks and distribute evenly. This arrangement takes about 3 minutes.

Add 2 cups cherry tomatoes and 1 cup pitted Kalamata olives to the pan, scattering them among the chicken and vegetables. Pour 1 cup chicken broth slowly into the bottom of the pan around (not directly over) the chicken—this keeps the chicken moist without steaming it. Approximately 2 minutes to add liquid and vegetables.

Transfer the roasting pan to the preheated 400°F oven on the center rack. Roast uncovered for 35–40 minutes. At the 20-minute mark, stir the vegetables gently (leaving chicken undisturbed) to ensure even cooking. Checkpoint: Chicken is done when an instant-read thermometer inserted into the thickest part of a thigh reaches 165°F, or when juices run clear when pierced with a fork. Thighs should be golden-brown on top.

Remove the roasting pan from the oven and let the chicken rest in the pan for 5 minutes. This allows juices to redistribute, keeping meat tender. Do not cover.

Sprinkle 1/2 cup crumbled feta cheese, 2 tablespoons fresh chopped parsley, and 1 tablespoon fresh chopped dill evenly over the chicken and vegetables. Approximately 1 minute.

Serve immediately from the pan or transfer to a large serving platter, spooning pan juices and vegetables over chicken. Garnish with additional fresh herbs if desired.

Troubleshooting:If chicken thighs are uneven in thickness, place thicker ones toward the hotter part of the oven and thinner ones toward the center or back.

If vegetables aren't tender after 40 minutes, remove chicken to a plate, continue roasting vegetables for 5 more minutes, then return chicken.

If pan juices are too thin, transfer chicken to a serving plate, set roasting pan on stovetop over medium-high heat, and simmer liquid for 3–5 minutes to concentrate flavors before drizzling over chicken.

If chicken looks dry when sliced, it may have been overcooked; thighs are forgiving, but 40 minutes at 400°F is the upper limit. Next time, check temperature at 33 minutes.

If feta cheese gets too hot and oily, add it just before serving rather than during the last minute of cooking.