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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