Stranger Foods

Sheet-pan chicken and potatoes with feta, lemon and dill

Serves 4 | Prep 0 mins | Cook 45 mins

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Source: cooking.nytimes.com

Ingredients

Metric

Imperial

x0.5

3 tablespoons olive oil
2 tablespoons lemon juice (from about half a lemon)
1 clove garlic, minced
½ teaspoons dried oregano
Kosher salt and black pepper
1½-2 pounds small bone-in, skin-on, chicken thighs (4-6 thighs)
4 small Yukon gold potatoes, cut into 0.75 inch pieces
2 ounces feta cheese, crumbled
2 tablespoons fresh dill, chopped

Instructions

°C

°F

Show amounts inline

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 at room temperature, or up to , covered, in the refrigerator.
Heat the oven to 220°C. 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.
Roast for , 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, 15-25 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 .
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.

Nutrition

Per Serving	% Daily Value
Calories 744 kcal	37.2%
Total Fat 54 g	69.2%
Saturated Fat 15 g	75.0%
Carbohydrates 18 g	6.5%
Dietary Fibre 2 g	7.1%
Sugars 2 g	4.0%
Protein 44 g	88.0%
Sodium 0.915 g	39.8%

Similar recipes

Photograph of Peruvian chicken bowl with potatoes.

Peruvian chicken bowl with potatoes Photograph of Chicken thighs with creamy leek and caper sauce.

Chicken thighs with creamy leek and caper sauce Photograph of Lemony chicken with roast veg and olives.

Lemony chicken with roast veg and olives Photograph of Doner kebab with chicken.

Doner kebab with chicken