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Title: Sheet-Pan Chicken & Potatoes w/Feta, Lemon & Dill
Categories: Poultry, Potatoes, Ciotrus, Herbs, Cheese
Yield: 4 servings

3 tb Olive oil
2 tb Lemon juice
1 cl Garlic; minced
1/2 ts Dried oregano
Salt & black pepper
2 lb Small chicken thighs;
- bone-in, skin-on
4 sm Yukon gold potatoes; in 3/4"
- pieces
2 oz Feta cheese; crumbled
2 tb Chopped fresh dill

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.

Set the oven @ 425ºF/218ºC.

On a sheet pan, drizzle the diced potatoes with the
remaining 1 tablespoon oil and sprinkle with 1/2
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.

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.

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.

By: Lidey Heuck

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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