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    Simon-Rumpza Cookbook

    Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

    Chicken
    Dinner
    One Pot
    ​

    4 servings

    porcijos

    45 minutes

    bendras laikas
    Pradėti Gaminti

    Ingredientai

    3 tablespoons olive oil

    2 tablespoons lemon juice (from about half a lemon)

    1 garlic clove, minced

    1/2 teaspoon dried oregano

    Kosher salt and black pepper

    1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)

    4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces

    2 ounces feta cheese, crumbled (about 1/2 cup)

    2 tablespoons chopped fresh dill

    Nurodymai

    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.

    Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 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.

    Pastabos

    https://cooking.nytimes.com/recipes/1020726-sheet-pan-chicken-and-potatoes-with-feta-lemon-and-dill

    Mityba

    Porcijos Dydis

    -

    Kalorijos

    744

    Bendras Riebalų Kiekis

    54 g

    Sočiųjų Riebalų Kiekis

    15 g

    Nesotieji Riebalai

    35 g

    Transriebalai

    0 g

    Cholesterolis

    -

    Natris

    915 mg

    Bendri Angliavandeniai

    18 g

    Maistinė Skaidula

    2 g

    Bendras Cukraus Kiekis

    1 g

    Baltymai

    44 g

    4 servings

    porcijos

    45 minutes

    bendras laikas
    Pradėti Gaminti

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    Ingredientai

    3 tablespoons olive oil

    2 tablespoons lemon juice (from about half a lemon)

    1 garlic clove, minced

    1/2 teaspoon dried oregano

    Kosher salt and black pepper

    1 1/2 to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs)

    4 small Yukon gold potatoes (about 1 pound), cut into 3/4-inch pieces

    2 ounces feta cheese, crumbled (about 1/2 cup)

    2 tablespoons chopped fresh dill

    Nurodymai

    1

    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.

    2

    Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 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

    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

    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.