Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill

In a large bowl or a Ziplock bag, combine the lemon juice, ¼ cup of olive oil, garlic, oregano, 3 teaspoons of salt, about 1 teaspoon of pepper, and half of the dill. Stir well until all the ingredients are thoroughly mixed.

Pat the chicken dry with a paper towel to remove any excess moisture.

Place the dry chicken into the bowl or bag with the marinade and toss it gently to ensure the chicken is evenly coated with the marinade.

Cover the bowl or seal the bag and refrigerate the marinated chicken for at least 1 hour and up to 12 hours.

Preheat the oven to 450°F.

On a large rimmed baking sheet, arrange the potatoes in a single layer.

Drizzle the potatoes with olive oil and sprinkle them with salt and pepper. Use your hands to toss the potatoes gently, ensuring they are evenly coated with the oil, salt, and pepper.

Place the marinated chicken on top of the potatoes, skin side up. Pour any excess marinade from the bowl or bag over the chicken and potatoes.

Put the baking sheet in the preheated 450°F oven and roast the chicken and potatoes. After about 15 minutes, rotate the pan to ensure even cooking.

Continue roasting the chicken and potatoes until the potatoes are tender when pierced with a fork and the chicken is no longer pink near the bone. Insert an instant - read thermometer into the thickest part of the thigh; it should read 165°F. This will take about 15 more minutes, for a total roasting time of about 30 minutes.

To make the chicken skin extra - crispy, turn on the broiler and heat the chicken under the broiler for 2 - 3 minutes. Keep a close eye on it to prevent burning.

Scatter the feta, olives, and the remaining dill over the chicken and potatoes on the baking sheet.

Allow the chicken to rest for 5 minutes. This helps the juices redistribute within the chicken, making it more flavorful and tender.

Serve the sheet pan chicken and potatoes, passing additional lemon wedges at the table for guests to squeeze over their food.