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
Advertisement
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 monosaturated 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.
Powered by
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!
This is an all-time great sheet pan dinner! We have made it many times and everyone loves it. I do not bother putting the chicken on one side of the pan and the potatoes on the other. I start the potatoes first, then after about 10 minutes, put the chicken into the pan and finish cooking it all. You can substitute any soft herb for the dill and it still tastes terrific. Tonight, i forgot all about the feta!! Guess what—it was STILL GREAT!
Delicious and a repeat in our house. Per other comments I added 2 extra potatoes, added a flarp of mayo to the marinade and scored the skin in a few places, started skin side down for the first 15 min then flipped until crispy. I left the potatoes in while the chicken rested. Ate the leftovers with arugula and an egg on top. YUM.
One of the best NYT recipes I’ve made so far. Unparalleled prep time to flavor ratio (I marinated on the counter for a little under an hour).