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1 lemon

6 garlic cloves, finely grated

2 tsp. finely chopped oregano, plus leaves for serving

⅓ cup plus 4 Tbsp. extra-virgin olive oil, divided

2½ lb. skin-on, Pine View Farms bone-in chicken thighs and/or drumsticks

2 medium red onions, cut into 1"-thick wedges

Kosher salt, freshly ground pepper

1 cup plain whole-milk Greek yogurt

½ cup crumbled feta

2 large heirloom or beefsteak tomatoes, sliced into ½"-thick rounds and/or wedges


  1. Place a rack in top third of oven; preheat to 450°F. Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.
  2. Whisk garlic, 2 tsp. chopped oregano, and ⅓ cup oil in a large bowl. Pat chicken dry with paper towels and transfer to bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.
  3. Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).
  4. Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.
  5.  Arrange chicken in pan, skin side up; transfer pan to oven. Roast until chicken is cooked through and onions are softened but still hold their shape, 16–20 minutes.
  6. Meanwhile, stir yogurt, feta, and remaining 2 Tbsp. oil in a medium bowl to combine. Squeeze in juice from reserved lemon half and add 2 Tbsp. water; mix well. Season feta sauce with salt.
  7. Arrange tomatoes on a platter; season with salt. Using tongs, arrange chicken, onions, and lemon slices on top. Pour any pan juices over and top with oregano leaves. Serve with feta sauce alongside.