Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill

Step 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.

Step 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 the 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.

Step 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.