Sheet-Pan Lemon Chicken with Potatoes & Feta
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
2
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
In a medium bowl, whisk 2 tbsp (30 ml) olive oil with 2 tbsps (30 ml) lemon juice, the garlic, oregano, 1 tsp sea salt and 1 tsp pepper. Add the chicken thighs and using a spoon, toss to coat. Let the chicken marinate covered for at least 45 minutes at room temperature, or overnight, in the refrigerator.
2
Heat the oven to 425°F. Prepare a large baking sheet with parchment.
3
Cut potatoes and place in a medium bowl, and pour the remaining 1 tbsp extra virgin olive oil over top. Grind salt and pepper to your liking. Sprinkle with a touch of ground paprika. Place potatoes on one side of the baking sheet.
4
Lightly pat the chicken thighs to get some of the excess oil off and the place them on the other side of the baking sheet.
5
Place the sliced lemon on and around the chicken and potatoes.
6
Roast for 20 minutes. Take tray out and flip the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown and crispy, and the potatoes are tender, about 20 more minutes, slightly less if the thighs are small. If the potatoes are not quite fork tender, remove the chicken thighs to a plate to rest so as not to dry them out, toss the potatoes and return to the oven to roast until tender, another 5 to 10 minutes.
7
Serve immediately: either serve on a platter or individual plates. Squeeze remaining tbsp lemon juice amongst the chicken and potatoes. Drop the crumbled feta over top and sprinkle with the chopped parsley. Top with an extra bit of salt and pepper, if you like.
Instructions
3 Tbsp extra virgin olive oil
3 Tbsp (45 ml) lemon juice (about 1 large lemon room temperature divided)
½ lemon (sliced)
2 garlic cloves (minced)
1 tsp dried oregano
½–1 tsp ground paprika
sea salt & black pepper
2 lbs (about 6 large) bone-in skin-on chicken thighs
2 lbs baby potatoes (sliced in half or 2 large Yukon cut in ½" pieces)
¾ cup feta cheese (crumbled)
3 Tbsp fresh parsley (chopped)
Sheet-Pan Lemon Chicken with Potatoes & Feta
Anthology of Crumbs
One tray of roasted lemon chicken with tender potatoes, fresh parsley, and savory feta. Perfect served as is or over a bed of rice or with a side salad.
Servings :
4
Calories:
Prep Time
45 min
Cooking Time
30 min
Rest Time
0
Total Time
1 hr 15 min
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