Sheet-Pan Chicken & Potatoes with Feta, Lemon and Dill Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T olive oil
2 T lemon juice
1 garlic clove
1/2 t. oregano
salt and pepper
1-1/2 to 2 lbs small bone-in, skin on chicken thighs (4-6 pieces)
4 small Yukon gold potatoes (about a pound) cut into 3/4 inch pieces
2 ounces feta cheese, crumbled (about half cup)
2 T chopped fresh dill
*Lemon, along with a scattering of fresh dill and feta, elevates this dish from
weeknight meat to dinner party fare.
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Directions: |
Directions:In Med bowl, whisk 2 T oil with 1T lemon juice, the garlic oregano and 1 t. salt
and 1/2 t pepper. Add chicken thighs and toss to coat. Marinate the chicken for up
to 8 hours in frig.
Heat oven to 425. On sheet pan, drizzle the diced potatoes with remaining 1T oil
and sprinkle with 1/2 t. salt and pepper; toss well and move over 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 15 minutes, toss the potatoes then return everything to the oven and roast til chicken is cooked through, and skin is golden brown, & pots are tender, 15-25 more minutes, depending on the size of thighs. If the potatoes are not quite done, remove chicken to plate to rest, and return pots to roast another 5-10 minutes.
Place chicken & pots on a serving platter & sprinkle them with 1 T lemon juice.
Scatter feta & dill over the pots. Sprinkle whole dish with salt and pepper. Voila! |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20-30 |
Personal
Notes: |
Personal
Notes: This is DELICIOUS!I
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