Easy Sheet Pan Greek Chicken and Potatoes with Olive Tapenade

1. Preheat oven to 400F (200C).
2. On a sheet pan, add quartered potatoes (like Yukon golds). Toss them with 2 tablespoons of extra virgin olive oil, 0.5 teaspoon salt, 0.25 teaspoon pepper, and 1 teaspoon Italian seasoning until well coated. Roast for about 20 minutes.
3. While potatoes roast, prepare the chicken. In a bowl, combine chicken thighs (or breasts if preferred) with 2 tablespoons extra virgin olive oil, 0.5 teaspoon salt, 0.25 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and sliced onions. Toss to mix thoroughly.
4. After 20 minutes, add the seasoned chicken and onions to the sheet pan with the potatoes. Place 1 tablespoon of butter on top of each piece of chicken. Continue cooking for another 20 minutes, or until the chicken is fully cooked through and the potatoes are tender.
5. While the chicken and potatoes finish cooking, prepare the olive tapenade. In a small bowl, combine a handful (approx. 0.5 cup) of roughly chopped black and/or green olives, 2 tablespoons red wine vinegar, a handful (approx. 0.25 cup) of roughly chopped pepperoncinis or banana peppers, a sprinkle (approx. 0.25 teaspoon) of salt, a sprinkle (approx. 0.125 teaspoon) of pepper, a handful (approx. 0.25 cup) of roughly chopped fresh herbs (dill and parsley are great), and 2 minced garlic cloves. Drizzle with extra virgin olive oil until desired consistency is reached (approx. 2 tablespoons).
6. To serve, arrange the cooked chicken, onions, and potatoes on a plate with your favorite greens. Top generously with the olive tapenade and crumble goat cheese or feta over everything.