Sheet Pan Lemon-Dill Chicken with Feta


  • 5T  The Olive Grove’s Milanese Gremolata, Lemon or Dill Olive Oil, divided
  • 1  Lemon, squeezed (use all juice)
  • 1/2t  Garlic powder
  • 1/2t  Oregano, dried
  • 2lbs  Chicken thighs, skin on (4 to 6 thighs)
  • 5  Large Yukon potatoes, cut into cubes
  • 2oz  Feta cheese, crumbles
  • 2T  Fresh dill, chopped
  • Salt and Pepper



In a medium bowl, whisk together 3T olive oil, 3T lemon juice, garlic, oregano, salt and pepper.  Add chicken and toss to coat.  Marinade 30 minutes at room temperature, or up to 6 hours covered in the refrigerator.

Heat oven to 425 degrees.  In another bowl, add potatoes, remaining olive oil, salt and pepper to taste.  Toss well and add potatoes to one side of a baking sheet lined with parchment paper.  Place chicken evenly spaced on the other side of the pan.  Roast for 15 minutes, toss the potatoes and return to the oven until chicken is cooked through and golden brown, about 25-30 minutes.  If potatoes are not to your liking, remove chicken thighs and return potatoes to the oven another 5-10 minutes.

Place chicken and potatoes on a platter and sprinkle with remaining lemon juice, feta, dill, salt and pepper.

Serves 4