85 minutes
A delightful combination of zesty lemon, aromatic dill, and creamy feta with perfectly roasted chicken and potatoes.
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Garlic Clove, minced
each
teaspoons
teaspoons
Black Pepper, ground
teaspoons
Chicken Thighs, small, bone-in, skin-on
0 lb
Yukon Gold Potatoes, cut into 3/4-inch pieces
0 lb
Feta Cheese, crumbled
0 oz
Dill, chopped
tablespoons
1. Prepare the marinade
In a large bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, dried oregano, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Add the chicken thighs and toss until thoroughly coated. Let marinate at room temperature for at least 30 minutes or refrigerate for up to 8 hours.
2. Preheat the oven
Preheat your oven to 425°F.
3. Prepare the potatoes
Place the cut Yukon gold potatoes on a sheet pan. Drizzle them with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
4. Arrange chicken and potatoes
Arrange the marinated chicken thighs on the same sheet pan, patting them dry and spacing them evenly among the potatoes.
5. Roast chicken and potatoes
Place the sheet pan in the preheated oven and roast for 15 minutes. Toss the potatoes, then continue roasting for an additional 15 to 25 minutes, until the chicken is cooked through and the skin is golden brown, and the potatoes are tender.
6. Rest the chicken
Remove the cooked chicken from the oven and let it rest for 5 to 10 minutes. If the potatoes need extra time, leave them in the oven for a few more minutes.
7. Finish and serve
Place the cooked chicken and potatoes on a serving platter. Drizzle with the remaining tablespoon of lemon juice, and sprinkle with crumbled feta cheese and chopped fresh dill. Add additional salt and pepper to taste if needed. Serve immediately.
Choose a mild white fish like cod or tilapia, and season with lemon juice and minced garlic. Pair it with roasted potatoes topped with shredded Asiago cheese.
Choose sweet potatoes for a hint of sweetness and a vibrant color contrast. Use fingerling or new potatoes for a different texture and a more buttery taste. Incorporate purple potatoes for an eye-catching visual and a slightly nutty flavor.
Swap chicken for pork chops and use lemon and fresh thyme for the marinade. Blue cheese can replace feta for a sharper taste to complement the potatoes.
Replace dill with fresh tarragon for a slightly sweet, anise-like flavor. Use fresh rosemary instead of dill for a more robust, piney taste. Incorporate a blend of Mediterranean herbs like oregano, thyme, and basil for a different aromatic profile.
For a vegetarian twist, use firm tofu as the protein, seasoned with lime zest and chopped basil. Combine roasted potatoes with shredded mozzarella and a sprinkle of Italian herbs.
Use organic, pasture-raised chicken thighs, fresh dill, and high-quality feta for the best flavor.
Pat dry, season generously, and marinate in lemon juice, olive oil, garlic, and dill for at least 30 minutes.
Preheat the oven, use a heavy pan, and arrange potatoes cut-side down for maximum crispiness.
Allow the chicken thighs to rest post-cooking for juicier meat.
Crumble feta over potatoes towards the end of cooking to slightly melt without burning.
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