MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Chicken & Potatoes With Feta, Lemon & Dill
Categories: Poultry, Potatoes, Citrus, Herbs, Cheese
Yield: 4 Servings
3 tb Olive oil
2 tb Lemon juice
1 cl Garlic; minced
1/2 ts Dried oregano
Salt & black pepper
2 lb Small chicken thighs;
- bone-in, skin-on
4 sm Yukon gold potatoes;
- in 3/4" pieces
2 oz Feta cheese; crumbled
2 tb Fresh dill; chopped
In a medium bowl, whisk 2 tb oil with 1 tb lemon juice, garlic,
oregano, 1 ts salt, and 1/2 ts pepper. Add the chicken thighs toss
to coat. Let the chicken marinate for at least 30 minutes at room
temperature, or up to 8 hours, covered, in the refrigerator.
Set the oven @ 425 F/218 C.
On a sheet pan, drizzle the diced potatoes with the remaining 1 tb
oil and sprinkle with 1/2 ts salt, and 3/4 ts pepper; toss well and
move to one side of the pan. Pat the chicken thighs dry and place
them, evenly spaced, on the other side of the pan.
Roast for 15 minutes, toss the potatoes, then return everything to
the oven and roast until the chicken is cooked through, the skin is
golden brown, and the potatoes are tender, 15 to 25 more minutes,
depending on the size of the thighs. If the potatoes are not quite
tender, remove the chicken thighs to a plate to rest, and return
the potatoes to the oven to roast until tender, another 5 to
10 minutes.
Place the chicken and potatoes on a serving platter, and sprinkle
them 1 tb lemon juice. Scatter the feta and dill over the potatoes,
sprinkle the whole dish with salt and pepper, and serve hot.
Recipe by Lidey Heuck
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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