Remove chicken thighs from cold storage thirty minutes before roasting to allow the meat to drift toward room temperature and promote even cooking throughout.

Pat each thigh completely dry using paper towels, spending thirty seconds per piece to remove all surface moisture that would prevent the Maillard reaction and crisping.

Arrange dried thighs skin-side up on a parchment-lined sheet pan with at least two inches / five centimeters of space between each piece to allow oven air circulation.

Mix coarse sea salt, cracked black pepper, minced fresh garlic, and fresh oregano in a small bowl and rub this paste over the skin of each thigh, working into every crevice and fold.

Drizzle extra virgin olive oil evenly over all thighs and the pan surface, using approximately three-quarters cup / one hundred eighty milliliters distributed across four pounds of chicken.

Preheat oven to four hundred degrees Fahrenheit / two hundred four degrees Celsius for fifteen minutes before adding the prepared sheet pan.

Slide the prepared sheet pan into the center oven rack and set a timer for twenty-eight minutes, during which the skin will begin rendering fat and initiating the Maillard browning reaction.

Check the internal temperature of the largest thigh at the twenty-minute mark using a digital thermometer inserted into the thickest part without touching bone, aiming for one hundred sixty degrees Fahrenheit / seventy-one degrees Celsius.

Remove the sheet pan from the oven when internal temperature reaches one hundred sixty degrees Fahrenheit / seventy-one degrees Celsius to account for carryover cooking.

Scatter whole Kalamata olives, quartered Roma tomatoes, thick-sliced red onion, fresh thyme sprigs, and bay leaves around the roasted thighs without disturbing the crispy skin.

Whisk together fresh lemon juice and zest in a small bowl and drizzle this mixture over the entire pan, allowing it to sizzle and release volatile aromatic compounds into the rendered chicken fat.

Return the sheet pan to the oven for exactly twelve minutes, during which carryover heat will bring the meat to one hundred sixty-five degrees Fahrenheit / seventy-four degrees Celsius while lemon aromatics infuse the pan sauce.

Remove the sheet pan from the oven and let it rest on the countertop for three minutes to allow the meat to relax and reabsorb surface juices.

Top with fresh chopped parsley and crumbled feta cheese if desired, then serve directly from the sheet pan while everything remains hot and the skin is shatterproof.