Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
- Total Time
- 45 minutes, plus at least 30 minutes’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 2tablespoons lemon juice (from about half a lemon)
- 1garlic clove, minced
- ½teaspoon dried oregano
- Kosher salt and black pepper
- 1½ to 2pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
- 4small Yukon gold potatoes (about 1 pound), cut into ¾-inch pieces
- 2ounces feta cheese, crumbled (about ½ cup)
- 2tablespoons chopped fresh dill
Nutritional analysis per serving (4 servings)
744 calories; 54 grams fat; 15 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 44 grams protein; 915 milligrams sodium
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!
cooked with sweet potatoes and kohlrabi, would not recommend kohlrabi (or maybe mine dried up). a pretty mild flavor, so I added chili crisp to chicken after I took it out of the oven. potatoes were delicious though!
This is great. I followed the suggestions to add more potatoes. I also did what one person said to do--pierce the chicken skin and roast skin side down for the first half. It did come out very crispy. I added green olives and lemon slices on the chicken side half way through for some tang as I didn't have feta or dill. Also don't skip the lemon squeeze on the chicken before serving. Easy and delicious meal on a weeknight!
Used the tip to use extra potatoes- good thing - my daughter took one bite and said “these are the best potatoes I’ve ever had.” I used chicken breast and added a few big spoonfuls of Greek yogurt to the marinade. Also, used the tip of adding leek. I mixed it in w the potatoes and under the chicken. So good! Next time will sprinkle some Kalamata olives in there as well. Will for sure make again!