By Lidey Heuck
- Total Time
- 45 minutes, plus at least 30 minutes’ marinating
- Rating
- 5(6,752)
- Notes
- Read community notes
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; 2 grams 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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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.
Ratings
5
out of 5
6,752
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Cooking 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.
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!
Maeghan
The marinade will penetrate the chicken with flavor. You pat them dry before cooking so the skin gets crispy instead of gummy.
ndchef
Definitely add more potatoes! Serves 4? Who eats one small Yukon gold potato?
Liz
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.
Lenny G
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!
JanaBean
This was really good. Added leeks and fennel to potato mixture.
A Gray
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.
zacko
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.
abstract668
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!
GR
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.
diana
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!
Clementine
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.
Bokmal
The whole idea of "sheet pan" recipes is simplicity.
Juliana
This was so delicious and flavorful! Everything was cooked perfectly after 35 minutes.
Sandra
This was delicious! Love the mix of flavors between the dill & feta on the potatoes. I followed others advice and made more potatoes, so glad that I did. As the directions suggested, I removed the chicken after the 25 minutes and let the potatoes continue to cook for another 10 minutes. A great easy weeknight dinner or could serve as an impressive dinner with friends.
Annie W
I wanted to make this, but was out of lemons. I replaced the lemon juice with apple cider vinegar, and it was exceptional. Also I tossed the potatoes in the marinade before baking- so good!
Vicki B.
I love this recipe. Definitely use parchment paper in the pan so the potatoes don't stick. I sometimes use chicken breasts that are boneless. Both chicken breasts and thighs are delicious. I don't even like feta cheese, but it is delicious on the potatoes.
Mary Ellen
This was very good. I made it as written but did have to bake it almost an hour to get both the chicken and potatoes crispy. Next time I’ll squeeze more lemon on all before serving.
Kris W
Marinated overnight. Fortunately read the reviews prior to making this and used extra potatoes. Perfect with roasted asparagus and a good chardonnay. Yum!
Shelley
Made this the other night for a dinner party. Always love sheet pan meals when entertaining, that way I too get to enjoy my guests. Added carrots and parsnips to the roasting pan to give the dish more color and a variety of side vegetables.
Bella
Definitely add more potatoes. I followed the recipe exactly except I cut up 6 medium sized potatoes which was just enough for 3 people. I marinated 6 pieces of chicken overnight and dried them only lightly. I had fresh dill and really good feta. This is a wonderful dish and an easy one. I will definitely make it a lot! Oh yes, and I had some roasted vegetables from the day before that I served with it and that perfect.
so good for a beginner cook
I loved this, it made perfect chicken and was great for me to try as a beginner
Kyra
This is super delicious. Made this with drumsticks as I couldn't find thighs, was delicious although I forgot to pat them dry so didn't get crispy skin. Didn't have dill so subbed in oregano, would taste great with mint too. I cooked the drumsticks over the potatoes which made them so yummy. I followed recs here and doubled the marinade plus added extra garlic, and definitely double or triple the potatoes!
Kim Campbell
I used whole fingerling potatoes and they were perfect.
Linda
So good! Marinated the chicken for about four hours. I pulled the chicken out when it was cooked and broiled the potatoes for a few minutes at the end. I didn’t have dill to add so I tossed in some cilantro and chives. Will definitely make again.
Steve
Wonderful recipe. Easy to do. I used separate sheet pans then combined them at the end. I used more generous amounts of olive oil garlic and feta. (Greek, if you can find it). Plus I added fresh mint with the dill.
soooo good and easy
I use fresh oregano - and a ton of it. A whole lemon to juice. Extra garlic. Then a sweet potato (not yam). And goat cheese instead of feta.
MMF
Emboldened and inspired by these comments, I made this tonight in spite of the limits of my larder. I used what I had: boneless, skinless thighs, one potato bolstered with chopped cauliflower florets and half of a yellow onion, dried dill. I gave the vegetables a 15 minute head start on the chicken, increased the garlic to 4 cloves and used 2 small lemons. Big hit with me and the spouse!
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