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   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   
       
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