Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Halve potatoes lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges.

Place potatoes in a large microwave-safe bowl. Cover with plastic wrap; microwave until tender, 6-7 minutes.

Pat chicken* dry with paper towels. Season all over with half the Savory Paprika Blend, salt, and pepper.

Toss potatoes and onion in oven-ready tray with a large drizzle of oil, remaining Savory Paprika Blend, salt, and pepper. (For 4 servings, evenly divide ingredients between two trays, using a large drizzle of oil for each tray.)

Place chicken on top of veggies and drizzle with oil (for 4 servings, divide chicken between two trays, using a drizzle of oil for each tray).

Roast on top rack (be sure your oven has preheated!) until onion is softened and chicken is cooked through, 18-20 minutes. (For 4, bake two trays side by side on top rack.) 

Meanwhile, using your hands, crush olives. Tear parsley.

In a small bowl, combine olives, parsley, feta, and a drizzle of olive oil. 

In a second small bowl, combine mayonnaise, garlic powder, salt, and pepper.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. 

Divide chicken and potatoes between plates in separate sections. Top potatoes with olive-feta salad. Serve with garlic aioli on the side. TIP: Eat everything together for the perfect bite!