Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

By Lidey Heuck

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes, plus at least 30 minutes’ marinating
Rating
5(8,602)
Comments
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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.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
8,602 user ratings
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Comments

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.

claire

I’d use parchment paper because my potatoes ended up sticking too much to the pan so i wasted a lot.

Lori B

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!

Claire CB

Exceptional! One of the best chicken thigh recipes I’ve ever tried. Doubled the recipe, added more potatoes and garlic. As a review recommended from America’s Test Kitchen I made slits in the chicken skin to release grease, started with the skin side down then turned them over. Result was beautifully browned crispy skin. I marinated the chicken about six hours and it was great but next time, I’ll do it overnight.

Incredibly important

This is an all time recipe I have made numerous times for both my family and others and it is always a hit and almost impossible to mess up. One point that I can’t stress enough is that I strongly implore you all to add 5-10 thinly sliced shallots (I usually go 10 shallots, the more the better) to the step with the sliced potatoes and then mix it all together with the olive oil, salt and pepper. The shallots take this dish to the next level and add a deliciously deep, savory jammy flavor that goes well with the rest of the flavors on the plate. Also some of the shallot pieces around the edge of the baking dish crisp up and add great texture. To that end, I usually split this up into two smaller baking sheets vs loading it all on one. I find splitting it up allows for the potato/shallot mixture to get some nice crisp on it.

big D

Another tired sheet pan dish. This trend needs to slow down.

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