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Chicken with Potatoes Lemon Dill and Feta

 We love a simple sheet pan dish and this one hits all the notes, crispy, golden, full of flavor!


Ingredients

3 TBS olive Oil
2 TBS Lemon juice from about half a lemon
1 garlic clove minced
1/2 tsp dried oregano
Kosher Salt and Pepper
1 1/2 to 2 lbs bone in skin on chicken thighs
4 small Yukon gold potatoes cut in quarters
2 oz. feta crumbled about 1/2 cup
2 tablespoons of chopped fresh dill

PREPARATION

  1. In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 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.
  2. Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 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.
  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.
  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.

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