In a large mixing bowl, combine chicken thighs, 2 teaspoons kosher salt, black pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil. Toss thoroughly to ensure the chicken is evenly coated. Marinate in the refrigerator for 6 to 12 hours.

Preheat the oven to 475 degrees F (245 degrees C) and line a baking sheet with foil, greasing it generously with olive oil.

Halve the potatoes lengthwise, slice them into pieces, and dice into cubes. Set aside.

Transfer the marinated chicken thighs to the prepared sheet pan, smooth-side up, and reserve any excess marinade in the bowl.

Add the potatoes to the bowl along with a splash of olive oil and a pinch of salt. Toss to coat evenly and scatter the potatoes onto the chicken on the sheet pan.

Roast in the oven for about 35 minutes until the chicken is cooked through. Remove the chicken and cover it with a plate or dish. Chicken can be cut into bite-sized pieces if desired.

While the chicken and potatoes are cooking, whisk together red wine vinegar, olive oil, lemon juice, salt, pepper, parsley, and oregano for the dressing.

Toss the potatoes in the chicken fat and pan drippings, and return to the oven for an additional 10 to 15 minutes until browned and crusty. Let them rest for a few minutes before removing.

To assemble the bowls, combine cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing. Toss until evenly combined and serve on top of a bed of mixed salad greens. Enjoy!