Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

Toss the chopped potatoes and sliced onions with olive oil, half of the minced garlic, oregano, smoked paprika, salt, and pepper. Spread mixture evenly on the prepared sheet pan and roast for 15 minutes.

Combine the chicken thighs with the remaining garlic, lemon juice, lemon zest, olive oil, salt, and pepper. Mix until chicken is evenly coated.

After 15 minutes, remove the pan from the oven and place the marinated chicken thighs among the potatoes. Add green beans around the chicken.

Return the pan to the oven and roast for an additional 20-25 minutes until chicken is cooked to 165°F (75°C) and vegetables are tender.

Sprinkle crumbled feta over chicken and green beans and roast for an additional 2-3 minutes until warmed through.

Remove from the oven, let rest, garnish with parsley if desired, and serve directly from the pan.