Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill

Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill combines juicy chicken thighs with a lemony marinade, crispy potatoes, and an irresistible topping of creamy feta cheese, briny olives, and fresh herbs. It’s an easy yet elegant sheet pan dinner that’s simple enough for a weeknight, but feels like a fancy Sunday meal.

this recipe

Before you skip over that “lemony marinade” part, just know this: I almost never marinate chicken (or anything for that matter) because I almost never have the time. When testing this recipe, however, I had a few extra hours and decided to give it a try. The chicken was tender, seasoned to the bone, and each bite had a hint of lemon that you’d never get from a last-minute squeeze of juice alone. Plus, a bag of chicken marinating in the fridge all day just makes me feel like I have my life together. There’s no better feeling than coming home to dinner all prepped and ready to go. It’s the little things.

FYI: If you truly don’t have time to marinate, no problem! Just toss the chicken in the marinade and cook it straight away—it will still season the surface of the bird as it cooks.

This recipe can be made with bone-in, skin-on chicken breast instead, though it will likely take longer to cook. If you prefer boneless, skinless cuts, add a few tablespoons more olive oil to the marinade—you’ll need the extra fat for flavor and proper browning.

Let’s make Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill

Prepare a marinade for the chicken: In a large bowl or Ziplock bag, combine the lemon juice, ¼ cup olive oil, garlic, oregano, 3 teaspoons salt, about 1 teaspoon pepper, and half of the dill. Toss in the chicken thighs, then cover and refrigerate for at least 1 hour and up to 12 hours.

Heat the oven to 450℉. On a large rimmed baking sheet, arrange the potatoes and season with olive oil, salt, and pepper. Add the chicken on top of the potatoes (this helps the hot air of the oven evenly circulate around the bird), skin side up, plus any excess marinade.

Roast the chicken and the potatoes for 30-35 minutes, rotating the pan halfway through, until the potatoes are tender and the chicken is no longer pink near the bone (an instant-read thermometer inserted into the thickest part of the thigh should read 165°F). To make the skin extra-crispy, heat the chicken under the broiler for 2-3 minutes.

Scatter the feta, olives, and remaining dill over the chicken and potatoes. Allow the chicken to rest for 5 minutes, then serve, passing additional lemon wedges at the table.

What to serve with this easy dinner

Mixed Greens And Herb Salad

Broccoli Rabe With White Beans And Cheddar Breadcrumbs

Vegan Caesar Salad With Spiced Chickpeas

Print Recipe

Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill

(17 votes, average: 3.76 out of 5)

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Dinner – American

By Samantha – Serves: 4

Prep Time: 10 minutes – Cooking Time: 35 minutes – Total Time: 45 minutes, plus marinating

This simple sheet pan dinner combines juicy chicken thighs with a lemony marinade, crispy potatoes, and an irresistible topping of creamy feta cheese, briny olives, and fresh herbs.

Ingredients

• 2 lemons, juiced (about 1/4 cup), plus lemon wedges for serving
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 6 cloves garlic, smashed and peeled
• 2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1/2 cup loosely packed fresh dill, chopped, divided
• 2 1/2 to 3 lbs skin-on, bone-in chicken thighs
• 1 ½ lbs small potatoes, halved
• 4 ounces feta cheese, crumbled
• 1/2 cup pitted green olives, roughly chopped

Instructions

1

Prepare a marinade for the chicken: In a large bowl or Ziplock bag, combine the lemon juice, ¼ cup olive oil, garlic, oregano, 3 teaspoons salt, about 1 teaspoon pepper, and half of the dill. Pat the chicken dry, then toss in the marinade; cover and refrigerate for at least 1 hour and up to 12 hours.

2

Heat the oven to 450℉. On a large rimmed baking sheet, arrange the potatoes and season with olive oil, salt, and pepper. Add the chicken on top of the potatoes, skin side up, plus any excess marinade. Roast the chicken and potatoes, rotating the pan halfway through, until the potatoes are tender and the chicken is no longer pink near the bone (an instant-read thermometer inserted into the thickest part of the thigh should read 165°F), about 30 minutes. To make the skin extra-crispy, heat under the broiler for 2-3 minutes.

3

Scatter the feta, olives, and remaining dill over the chicken and potatoes. Allow the chicken to rest for 5 minutes, then serve, passing additional lemon wedges at the table.