Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
Updated December 18, 2019
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes, plus at least 30 minutes’ marinating
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 garlic clove, minced
½ teaspoon dried oregano
Kosher salt and black pepper
1 ½ to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
4 small Yukon gold potatoes (about 1 pound), cut into ¾-inch pieces
2 ounces feta cheese, crumbled (about ½ cup)
2 tablespoons chopped fresh dill
Nutritional analysis per serving (4 servings)
23 grams carbs; 253 milligrams cholesterol; 766 calories; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams saturated fat; 54 grams fat; 3 grams fiber; 917 milligrams sodium; 45 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.
- Step 2
Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
- Step 3
Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
- Step 4
Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.
Private Notes
Comments
Add more potatoes. They are coming out soaked in chicken fat and really delicious and became highlight of the dish. Also recommend to marinate the chicken overnight to add more flavor to it.
I’d use parchment paper because my potatoes ended up sticking too much to the pan so i wasted a lot.
Please make sure to test the temperature of the chicken with a meat thermometer! 165 degrees in the thickest part of the thigh. Let hem rest 5 minutes to reintegrate the juices before serving. Every poultry recipe should say this!
Nice and lemony twist on a protein bowl. Used Daring plant chicken, and added some olives. Going in the dinner rotation.
For those who “won’t eat chicken thighs”, you may remember chicken from years ago. I find if one buys an organic chicken, the thigh meat is not dark and stringy as you may remember. It’s as pale as a chicken breast, but it’s the texture that makes these braising and sheet pan recipes work. Breast meat dries out if you cook it for the time in the recipe; and if you cut it short, you’re not getting all the flavor. I know that whenever this site posts a recipe requiring chicken thighs, several will ask if it works for breast meat, or just go ahead and do it. I do urge you to find a good well raised chicken and you will be amazed at the difference. D’Artagnan is my go-to bird. [I’m not on the payroll; quite the reverse.]
Doubled the lemon in the marinade and let it sit overnight. Everyone loved it.