Subj : 100 Easy Dinners - 21 To : All From : Dave Drum Date : Fri Nov 29 2024 15:10:40 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sheet-Pan Chicken & Potatoes w/Feta, Lemon & Dill Categories: Poultry, Potatoes, Ciotrus, 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 Chopped fresh dill In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon 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 @ 425ºF/218ºC. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and ¼ teaspoon 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 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot. By: Lidey Heuck Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Will a hand scanner do feet too? ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45) .