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!
Broiled for 3-4 mins to add a little char. Added green onions on top. Magnifique
I marinated the chicken for an hour using the extra scoop of mayo recommended by a comment. It was decent, but the potatoes were absolutely spectacular with the cheese (I had to sub Parmesan last minute), dill, and lemon, as well as soaking up the juices from the chicken. I am excited for leftovers tomorrow!
My husband absolutely LOVED this chicken. I marinated the chicken for about 3 hours and used TrueLemon instead of fresh. I also cooked the chicken directly atop 24oz of mini honey gold potatoes. I ended up turning down the heat about 3/4 of the way through as the skin was darkening too quickly in our countertop oven (probably due to natural sugar from lemon). Lowered to 350 for the rest of the cooking time. My husband was raving. It also benefits from a squeeze of fresh lemon right before serving. I enjoyed the potato with feta and dill but husband did not care for it. He suggested to cook atop rice so it could soak up the delicious drippings, so will try that. Next time I'll add dill directly to potatoes before cooking and garnish with fresh. Amazing weeknight dinner, phenomenal addition to our rotation and wonderful with a cucumber salad.