While your oven preheats to 350°F, start the pasta in a separate pot of salted boiling water, cooking it for 2 minutes less than the package directions—this gives you perfectly al dente pasta when combined with the sauce. Reserve 0.5 cup of pasta water before draining, then set the cooked pasta aside. Meanwhile, prepare the chicken by making 6 shallow slits into the skin of each thigh to help the seasonings penetrate. This dual approach saves significant time since both elements take about 8-10 minutes.

Mix together the salt, pepper, chili powder, and paprika in a small bowl, then generously rub this spice mixture over all sides of the chicken, paying special attention to working it into those slits you made. Let the seasoned chicken sit for 20 minutes while you prepare your vegetables. Meanwhile, heat 6 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Once the oil is shimmering, place the chicken skin-side down and sear for 3 minutes until the skin turns golden and crispy, then transfer it to a plate. I find that searing the chicken first creates an incredible flavor foundation that won't develop in the oven alone.

In the same skillet with the remaining oil, add the diced onion and red pepper, cooking for 3 minutes until they begin to soften. Add the minced garlic and serrano pepper, cooking for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the pan, then stir in the lemon zest, lemon juice, cumin, dried thyme, dried oregano, and chicken broth. Let this simmer for 2 minutes to meld the flavors. The acidity from the lemon and wine will create brightness that balances the richness of the feta beautifully.

Return the seared chicken to the skillet, nestling it into the vegetable sauce. Scatter the feta cheese chunks around the chicken, then add the cherry tomatoes and sliced kalamata olives, distributing them evenly throughout the pan. Transfer the skillet to your preheated 350°F oven and bake for 20 minutes, until the chicken is cooked through (the internal temperature should reach 165°F at the thickest part of the thigh).

Remove the skillet from the oven and carefully transfer the chicken thighs to a clean plate. Using the back of a wooden spoon, gently mash the feta and cooked vegetables directly in the pan to create a creamy sauce base—don't over-mash; you want some texture to remain. Stir in the cooked pasta from Step 1 and 0.5 cup of reserved pasta water, mixing gently to combine until you reach a silky, sauce-coated consistency. Return the chicken to the skillet, nestling it back into the pasta, and bake for 5 more minutes to warm everything through and allow the flavors to meld. Garnish generously with fresh parsley before serving.