Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
- Total Time
- 45 minutes, plus at least 30 minutes’ marinating
- Rating
- Notes
- Read community notes
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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
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
Cooking Notes
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!
The marinade will penetrate the chicken with flavor. You pat them dry before cooking so the skin gets crispy instead of gummy.
Definitely add more potatoes! Serves 4? Who eats one small Yukon gold potato?
We made this last night as directed, but used sweet potatoes instead of yellow because that's what I had. We marinated the chicken for about 2 hours before cooking. It was the juiciest chicken we've ever had. The flavor was great and the potatoes were delicious, thanks to the fat from the chicken. I lined the pan with aluminum foil and clean up was a breeze. Highly recommend.
My favorite part of the chicken. Feta for saltiness, lemon for acidity,... garlic, oregano and dill....oh my. Thirty to forty minutes at 425 for small thighs should be perfecto!
This was really good. Added leeks and fennel to potato mixture.
YUM! Made this almost exactly as written, using 4 thighs and 2 large Yukon golds (parsley instead of dill with the feta at the end, as I can't find dill in the grocery stores that actually tastes like dill), and the two of us ate all of it ourselves. Left more fat on the thighs than I usually do, lined the sheet pan with parchment, didn't dry the chicken so all the oil and seasoning stayed on it, and cooked the dish for the full time. Crunchy, great flavor, and simple enough for a dinner party.
Why wouldn’t you add a half dozen cloves of garlic and a few tablespoons of vermouth to this dish? Also, lots more potatoes, as others have advised, fresh rosemary and a few dozen capers about 20 minutes before it’s done. And chopped scallions in addition to the feta and dill. That makes for a great contrast with the umami of the chicken and potatoes.
I buy fresh feta cheese at about $7/lb. at my local Iranian market. It is so delicious when fresh, and at that price I can use it with abandon in salads, vegetable dishes, pasta, and potato dishes like this. You can choose between French, Bulgarian, and Greek fetas!
I make something very similar to this, but instead of having the potatoes off to the side, I put the seasoned thighs on top of the potatoes (also carrots). They absorb the chicken fat, spices and taste delicious!
Very good. Cut an onion and added it to potatoes about half way through. Also after removing chicken, which cooked more quickly than described, mixed the potatoes and onions in the leftover chicken juices. Delicious.
First, remember kosher salt is half as salty as regular, so adjust recipes that specify an amount. Secondly, different sea or other salts contain other minerals which impart different tastes. As do water supplies differ in minerals. Distilled water has no minerals and therefore no taste. It isn’t life-and-death nor is it snobbery to choose a salt, in my opinion.
The whole idea of "sheet pan" recipes is simplicity.
Made this for a midweek family dinner adding a whole small cauliflower to bulk it out. Everyone wolfed it down my 12 year old actually saying “oh, this is nice, mummy!” This is huge as she eats barely anything except instant noodles at the moment! It was super tasty and simple to make. Will be making again
Can this be served cold, or at least not piping hot?
Cooked this tonight and everyone loved it. I followed the advice to use more potatoes and they all disappeared quickly. I’ll be doing this again as I can see it becoming a family favourite.
I added more potatoes and next time I’ll double them. They were insanely delicious. And I’ll pat the chicken dry, as directed. The skin crisped some but I’d like it crispier.
Chicken was pretty standard but potatoes were excellent.
Adaptable week-night dinner with gazpacho to start. You can use skinless, boneless thighs and whatever vegetables you have; I had yellow cauliflower, potatoes, and fennel.
Agree with all the notes to add more potatoes. Instead of separating to two sides, we place the chicken on top of the potatoes and that soaks the potatoes with more flavor. We also added some broccoli and it was an awesome touch!
After trying another Greek lemon chicken recipe which took forever in the oven with disappointing results, I found this one. Scrumptious! I added more garlic, origan, lemon juice and even lemon zest. Will be making this one again
This was spectacular. I made almost 2 pounds of Yukon potatoes based on recommendations. I put the chicken skin side down directly on top of the potatoes and then flipped the chicken half way. I also sprinkled it with feta prior to baking so it got a little crispy! Perfection!
This is delicious! Only had skinless thighs and it still worked out great. Definitely use more potatoes! Fat still came off the skinless chicken and made the potatoes so crispy and amazing tasting.
Amazingly delicious and easy. I threw on some tender asparagus the last 10 minutes because, know, veg. Definitely add more potatoes. They are vehicle for the oily lemony goodness.
Ended up using 1/4 tsp salt and 1/4 tsp pepper on 2 potatoes
Made as directed. Super simple and delicious
I have a family member who won't eat dark meat chicken--is it possible to use chicken breasts here without sacrificing flavor and texture?
5 bone-in thighs baked for 30 mins, checked temp by thermometer, over 165. Marinated 8 hours.
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