Season and roast the potatoes

• Quarter the baby potatoes and place them in a bowl.
• Toss with olive oil, black pepper, oregano, paprika, salt and garlic powder.
• Spread them on a sheet pan and bake at 425 °F.

Marinate the chicken and vegetables

• Cut the onion into slivers, quarter the zucchini and cut the chicken into 1–2 inch chunks.
• In a bowl, combine olive oil, black pepper, apple cider vinegar, paprika, oregano, salt, honey, lemon juice and garlic powder.
• Add the chicken, zucchini, onion and grape tomatoes and toss to coat; let sit until the potatoes are ready.

Add chicken and vegetables to the pan

• Once the potatoes are about three quarters done, add the marinated chicken and vegetables to the sheet pan.
• Return to the oven and bake until the chicken is cooked through.

Make the yogurt vinaigrette

• Combine Greek yogurt, lemon juice, apple cider vinegar, olive oil, oregano, black pepper, honey, feta, salt and garlic powder.
• Shake or whisk well; thin with a little water if too thick.

Finish and serve

• Check the chicken reaches 165 °F with a thermometer.
• Top with crumbled feta and chopped kalamata olives.
• Drizzle the vinaigrette on top or serve it as a dip.