From Good Food years ago for an al fresco menu and very regularly used in our house: Feta chicken
Recipe called for skin-on part boned chicken breasts - we've used oyster thighs as an alternative, so depending on portion sizes you want, or the ability to pile on a platter and allow people more if they want, or single served plates....
For 1 breast, pull up skin and scatter 1 teaspoon (a decent large pinch) of thyme leaves over the chicken and push in 100g of feta cheese (I usually have it in a block still but crumbled is fine).
Season over the top with salt and pepper (I like lemon pepper), a drizzle of olive oil.
Roast for about 40 minutes - slightly less for thighs.
Recipe was fresh tagliatelle, served with sliced black olives and steamed French beans mixed through, and dressed with some olive oil and a bit of wine vinegar - I think.
We generally serve with roast potatoes (winter) or I do roasted baby potatoes, halved, and sitting in a Ziploc bag with some olive oil, minced garlic, S&P, (chopped rosemary if I get adventurous) ahead of time (allows marinating) and throw the bag into a hot roasting tray for about 40 minutes.
I either do diced roasted mediteranean veggies (same size dice of red onions, peppers, courgette, and whole cloves garlic, halved cherry tomatoes, - season with olive oil, salt, pepper, slug balsamic vinegar and some suitable med type herbage - dried or fresh are both fine) or steamed French beans as my veg usually.
It also works nicely cold with a salad.