Preheat the oven to 180C (350F).

Peel the onions and garlic. Roughly chop the onions and add to a roasting tray with the whole cloves of garlic.

Remove the stalk and centres of the peppers and roughly chop. Add to the roasting tray.

Drizzle with half of the olive oil and half of the oregano. Stir well to ensure that everything is fully coated in the oil and herbs.

Place the chicken thighs on top of the onions and peppers and brush each one with some of the olive oil.

Slice the lemon into wedges and arrange between the chicken thighs.

Season the whole dish well and cook in the oven for 35-40 mins. Remove two or three times during this period to baste the chicken with the juices from the pan.

After 35 - 40 minutes remove the pan and add the cherry tomatoes and olives.

Drizzle the whole dish with any remaining olive oil and return to the oven for anther 10 minutes.

Once the chicken skin is brown and the vegetables are roasted remove the dish from the oven and crumble the feta all over it. Top with some of the fresh mint leaves and serve with some tzatziki.