Sheet Pan Chicken and Potatoes with Feta, Lemon, and Dill
Recipe Date:
April 1, 2024
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 tbsps olive oil
- 2 tbsps lemon juice
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- kosher salt & black pepper
- 2 lbs small bone-in, skin-on chicken thighs (4-6)
- 4 small yukon gold potatoes
- 2 ozs crumbled feta
- 2 tbsps chopped dill
Directions
Tasting Notes: We like the brightness of this dish and that really compliments a young Pinot and brings out more of the fruit elements in the Pinot.
Serena's Tips: We use marjoram or rosemary instead of oregano as oregano can be too powerful with Pinot. We found goat feta worked better than sheep feta.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1020726-sheet-pan-chicken-and-potatoes-with-feta-lemon-and-dill
Recipe courtesy of Lidey Heuck for the New York Times. Photo courtesy of David Malosh for the New York Times.
