Place potatoes in a pot with just enough water to cover them. Bring to a boil, then lower the heat and simmer until just fork tender, about 10 minutes. Drain and let them cool in a bowl.

Once cooled, drizzle with 2 Tablespoons oil, fresh lemon juice, then stir in garlic, dill, sea salt and pepper.

Allow them to marinate for at least 30 minutes.

In another mixing bowl, combine remaining oil with smoked paprika, oregano, sea salt and pepper.

Add in chicken and stir until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to overnight.

Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.

Layer the potatoes onto your prepared sheet pan, then add in the marinated chicken, peppers and shallots.

Roast in your preheated oven for about 25 minutes, or until chicken is cooked through.

Remove from the oven and top with crumbled feta cheese, olives, lemon wedges and additional fresh dill if desired.

Enjoy while hot!