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

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.

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

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!

The marinade will penetrate the chicken with flavor. You pat them dry before cooking so the skin gets crispy instead of gummy.

Definitely add more potatoes! Serves 4? Who eats one small Yukon gold potato?

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.

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!

This was really good. Added leeks and fennel to potato mixture.

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.

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.

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!

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!

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.

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.

The whole idea of "sheet pan" recipes is simplicity.