Sheet Pan Greek Chicken and Potatoes

For the chicken marinade (see note 1)

• 2 tablespoons olive oil
• 2 tablespoons lemon juice (from 1 lemon)
• 2 cloves garlic thinly sliced
• 2 teaspoons dried oregano
• 1/4 teaspoon paprika
• kosher salt and black pepper
• 2 pounds bone-in, skin-on chicken thighs (4 to 6 small thighs, see note 2)

For the vegetables:

• 2 pounds Russet potatoes cut into 1/2-inch pieces
• 1/2 red onion cut into 1-inch pieces, layers not separated
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 12 whole pepperoncini peppers
• 1 tomato cut into 8 wedges
• 2 tablespoons minced fresh parsley for serving
• 2 ounces feta cheese crumbled (about ½ cup), for serving
• 1 lemon cut into wedges, for serving