Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill
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Ingredients
Cooking Process
Recipe Note
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Steps
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.
Nutrition
Per serving (2 servings)
300
Calories
15g
Protein
15g
Carbs
18g
Fat
400mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this sheet pan chicken and potatoes recipe make?
This recipe yields 4 servings.
How long should I marinate the chicken?
Marinate the chicken for at least 1 hour and up to 12 hours.
What temperature should I preheat the oven to?
Preheat the oven to 450°F for roasting the chicken and potatoes.
How do I know when the chicken is done?
The chicken is done when it's no longer pink near the bone and an instant - read thermometer in the thickest part of the thigh reads 165°F.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken up to 12 hours in advance, which is a great prep - ahead step.
What are the allergens in this recipe?
This recipe contains dairy, as it uses feta cheese.
Substitutions
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Substitutions
chicken thigh
chicken breast, turkey thigh
Chicken breast is leaner and may cook faster, so reduce the roasting time to prevent it from drying out. Turkey thigh has a similar texture to chicken thigh but a slightly different flavor.
lemon
lime, orange
Lime will give a more tart and zesty flavor, while orange will add a sweeter and more citrusy - floral note. Adjust the amount according to your taste preference as the acidity levels vary.
extra - virgin olive oil
canola oil, avocado oil
Canola oil has a neutral flavor and a high smoke point, suitable for roasting. Avocado oil also has a high smoke point and a mild, buttery flavor.
garlic
shallots, onions
Shallots have a milder and sweeter flavor compared to garlic. Onions are more pungent; use about half the amount of onions as garlic to avoid overpowering the dish.
dried oregano
dried thyme, dried rosemary
Thyme has a subtle, earthy flavor, while rosemary is more piney and intense. Use less rosemary as its flavor can be quite strong.
feta cheese
goat cheese, halloumi
Goat cheese is creamy and tangy like feta but with a milder flavor. Halloumi has a firmer texture and can be grilled or broiled to get a crispy exterior, adding a different mouthfeel to the dish.
pitted green olives
kalamata olives, black olives
Kalamata olives are briny and have a rich, fruity flavor. Black olives are milder in flavor. Adjust the quantity based on personal taste preference as black olives are less intense.
small potato
sweet potato, yukon gold potato
Sweet potatoes are sweeter and have a denser texture. They may take a bit longer to cook. Yukon gold potatoes are creamy and have a buttery flavor, similar to the small potatoes in the recipe.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
For longer storage, freeze leftovers in a freezer - safe container for up to 3 months.
Storage Tips
- • Let the dish cool completely before storing to prevent condensation in the container.
- • Separate the chicken, potatoes, and toppings if freezing for better texture when reheating.
Reheating Tips
- • Oven: Preheat to 350°F. Place leftovers on a baking sheet, cover with foil, and heat for 15 - 20 minutes until heated through. Uncover for the last 5 minutes to crisp up the chicken skin.
- • Microwave: Place leftovers in a microwave - safe dish, cover with a damp paper towel, and heat in 1 - 2 minute intervals, stirring halfway, until heated through.
Safety Notes
- • Ensure the chicken reaches an internal temperature of 165°F when reheating to prevent foodborne illness.
Troubleshooting
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Troubleshooting
Chicken is undercooked (still pink near the bone and internal temperature is below 165°F).
Likely cause: The chicken was not roasted for the full recommended time, or the oven temperature was lower than set.
Return the chicken to the 450°F oven and continue roasting in 5 - 10 minute intervals, checking the internal temperature with an instant - read thermometer until it reaches 165°F.
Chicken skin is not crispy after broiling.
Likely cause: The chicken was not patted dry enough before marinating, or it was broiled for too short a time.
If the chicken is still cooked to the proper internal temperature, return it to the broiler for an additional 1 - 2 minutes, watching closely to prevent burning.
Potatoes are undercooked (not tender when pierced with a fork).
Likely cause: The potatoes were not roasted long enough, or they were cut into pieces that were too large.
Leave the potatoes in the 450°F oven for an additional 5 - 10 minutes, checking for tenderness with a fork every few minutes.
Chicken and potatoes are overcooked and dry.
Likely cause: The chicken and potatoes were roasted for too long, or the oven temperature was too high.
If the food is only slightly overcooked, you can try adding a little bit of the reserved lemon juice or some extra - virgin olive oil to moisten the chicken and potatoes. If it's severely overcooked, it may be best to start over.
The marinade is too salty.
Likely cause: Too much salt was added to the marinade during preparation.
Rinse the chicken under cold water to remove some of the excess marinade, then pat it dry. Make a new batch of marinade with less salt and re - marinate the chicken for a shorter period, about 30 minutes.
The chicken and potatoes have a bland flavor.
Likely cause: The marinade was not well - mixed, or not enough seasonings were used.
After roasting, sprinkle additional salt, pepper, oregano, and the remaining dill over the chicken and potatoes. You can also squeeze some extra lemon juice over them for added flavor.
The chicken burned during broiling.
Likely cause: The broiler was set too high, or the chicken was left under the broiler for too long.
Carefully remove the burned parts of the chicken skin with a knife. If the chicken is still cooked to the proper internal temperature, it can still be served. If the burning is severe, you may need to discard the chicken and start over.