Preheat oven to 425°.

To a large resealable bag, add the olive oil, lemon juice, oregano, garlic salt and pepper and squeeze until well combined. Add the chicken thighs and squeeze until all of the chicken is well coated. Refrigerate for alteast 15 minutes and up to 24 hours.

While the thighs are marinating, chop up your baby red potatoes into 1 inch pieces. Toss the potatoes with a drizzle of olive oil, lemon zest and garlic salt until they are all well coated on the sheet pan.

Take the thighs out of the bag of marinade, using your hands to squeeze off as much of the excess liquid as possible. Create 6 openings and nestle the chicken thighs into the openings so all of the chicken and potatoes are on a single layer.

Bake at 425° for 20 minutes.

While the sheet pan is baking, prepare your cucumber sauce by grating one large cucumber. Using your hands and paper towels, squeeze out as much liquid from the grated cucumbers as possible. In a small bowl mix together the Greek yogurt or sour cream with garlic salt and a little lemon zest. Stir in the grated cucumbers and refrigerate. 

After the chicken has baked for 20 minutes and reached an internal temperature of at least 160°, turn the oven to broil and cook an additional 3-4 minutes until the chicken is golden and the potatoes are crispy. Be careful to watch closely not to burn the food while broiling.

Top the chicken and potatoes with a squeeze of lemon juice, feta and green onions. Serve with cucumber yogurt sauce and enjoy!