Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill Recipe (2024)

By Lidey Heuck

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill Recipe (1)

Total Time
45 minutes, plus at least 30 minutes’ marinating
Read community notes

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Learn: How to Make a Sheet-Pan Dinner

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Yield:4 servings

  • 3tablespoons olive oil
  • 2tablespoons lemon juice (from about half a lemon)
  • 1garlic clove, minced
  • ½teaspoon dried oregano
  • Kosher salt and black pepper
  • 1½ to 2pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)
  • 4small Yukon gold potatoes (about 1 pound), cut into ¾-inch pieces
  • 2ounces feta cheese, crumbled (about ½ cup)
  • 2tablespoons chopped fresh dill

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

744 calories; 54 grams fat; 15 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 44 grams protein; 915 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill Recipe (2)


  1. Step


    In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and ½ 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.

  2. Step


    Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with ½ 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.

  3. Step


    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.

  4. Step


    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.



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Cooking Notes

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Add more potatoes. They are coming out soaked in chicken fat and really delicious and became highlight of the dish. Also recommend to marinate the chicken overnight to add more flavor to it.

Lori B

Please make sure to test the temperature of the chicken with a meat thermometer! 165 degrees in the thickest part of the thigh. Let hem rest 5 minutes to reintegrate the juices before serving.Every poultry recipe should say this!


I’d use parchment paper because my potatoes ended up sticking too much to the pan so i wasted a lot.


The marinade will penetrate the chicken with flavor. You pat them dry before cooking so the skin gets crispy instead of gummy.


Definitely add more potatoes! Serves 4? Who eats one small Yukon gold potato?


We made this last night as directed, but used sweet potatoes instead of yellow because that's what I had. We marinated the chicken for about 2 hours before cooking. It was the juiciest chicken we've ever had. The flavor was great and the potatoes were delicious, thanks to the fat from the chicken. I lined the pan with aluminum foil and clean up was a breeze. Highly recommend.

Lenny G

My favorite part of the chicken. Feta for saltiness, lemon for acidity,... garlic, oregano and dill....oh my. Thirty to forty minutes at 425 for small thighs should be perfecto!


This was really good. Added leeks and fennel to potato mixture.

A Gray

YUM! Made this almost exactly as written, using 4 thighs and 2 large Yukon golds (parsley instead of dill with the feta at the end, as I can't find dill in the grocery stores that actually tastes like dill), and the two of us ate all of it ourselves. Left more fat on the thighs than I usually do, lined the sheet pan with parchment, didn't dry the chicken so all the oil and seasoning stayed on it, and cooked the dish for the full time. Crunchy, great flavor, and simple enough for a dinner party.


Why wouldn’t you add a half dozen cloves of garlic and a few tablespoons of vermouth to this dish? Also, lots more potatoes, as others have advised, fresh rosemary and a few dozen capers about 20 minutes before it’s done. And chopped scallions in addition to the feta and dill. That makes for a great contrast with the umami of the chicken and potatoes.


I buy fresh feta cheese at about $7/lb. at my local Iranian market. It is so delicious when fresh, and at that price I can use it with abandon in salads, vegetable dishes, pasta, and potato dishes like this. You can choose between French, Bulgarian, and Greek fetas!


Very good. Cut an onion and added it to potatoes about half way through. Also after removing chicken, which cooked more quickly than described, mixed the potatoes and onions in the leftover chicken juices. Delicious.


I make something very similar to this, but instead of having the potatoes off to the side, I put the seasoned thighs on top of the potatoes (also carrots). They absorb the chicken fat, spices and taste delicious!


First, remember kosher salt is half as salty as regular, so adjust recipes that specify an amount. Secondly, different sea or other salts contain other minerals which impart different tastes. As do water supplies differ in minerals. Distilled water has no minerals and therefore no taste. It isn’t life-and-death nor is it snobbery to choose a salt, in my opinion.


The whole idea of "sheet pan" recipes is simplicity.

Kim Campbell

I used whole fingerling potatoes and they were perfect.


So good! Marinated the chicken for about four hours. I pulled the chicken out when it was cooked and broiled the potatoes for a few minutes at the end. I didn’t have dill to add so I tossed in some cilantro and chives. Will definitely make again.


Wonderful recipe. Easy to do. I used separate sheet pans then combined them at the end. I used more generous amounts of olive oil garlic and feta. (Greek, if you can find it). Plus I added fresh mint with the dill.

soooo good and easy

I use fresh oregano - and a ton of it. A whole lemon to juice. Extra garlic. Then a sweet potato (not yam). And goat cheese instead of feta.


Emboldened and inspired by these comments, I made this tonight in spite of the limits of my larder. I used what I had: boneless, skinless thighs, one potato bolstered with chopped cauliflower florets and half of a yellow onion, dried dill. I gave the vegetables a 15 minute head start on the chicken, increased the garlic to 4 cloves and used 2 small lemons. Big hit with me and the spouse!


Made this with double the potatoes and my family inhaled them. Easy and no fuss.


I wish I’d read the comments before going to the grocery store – – yes — double the amount of potatoes maybe even triple. my family loved this dish, but will try it next time with boneless skinless.


This was just ok, yes very greasy and needed more potatoes.


This was great! Thanks so much for the parchment paper tip!!!


This was simple but delicious. I marinated the chicken overnight. I cooked the potatoes separately and cooked the chicken as per the recipe using the "hot air humid" feature on my oven and the chicken came out tender with heaps of juice. I then scattered the potatoes (cooked in the same "hot air humid" oven, but started 10 minutes earlier than the chicken) on a large platter and piled the chicken and feta on top and used spring onions and fresh oregano instead of dill. It was a BIG hit!


This was EXCELLENT. Made about 1.5x recipe to suit quantities I had, otherwise no changes. It is rare for me to want to instantly make a recipe again. Overcooked a bit from going out for a walk and the texture was to die for.

Anne H

Potatoes were delicious and I would make them again. Marinated chicken for 1.5 hours and really not enough. Liked the feta on the Chiccken but dill really didn’t offer anything special. My take away is great potatoes chicken fairly ordinary.


This is a recipe that I do on repeat at our house. It’s delicious and so easy. I usually use fresh mint instead of dill because that grows in my PNW garden most of the year. Yummy and a crowd pleaser.

Leslie Law

Loved this recipe! I marinated the chicken overnight!. I think that added so much to the flavor. I doubled the amount of potatoes. Okay so some were left over but not much! I think it takes an hour from the time it goes into the oven, especially if you like the potatoes crispy. I did remove the chicken to rest and the flavors just absorbed back in. I served it with a mixed green salad and a homemade greek dressing which I served with all intended ingredients except feta since it was on chicken.


Easy & quick. And very tasty. Feta and dill a must. Will keep the recipe in circulation!

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Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill Recipe (2024)
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