Lemony Chicken & Potatoes With Feta

By Laura RegePublished: Dec 19, 2022

3 Ratings

sheetpan roasted lemony chicken and potatoes with olivealmond sauce

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

Freshen up a classic dish, lemon chicken and potatoes, by spooning the most flavorful olive, almond, and parsley sauce over top. Prepared from the pan drippings, the sauce is so simple to make without getting out an extra pot. The best part? This entire recipe is made in just one dish, making dinner (and cleanup) easier than ever. Simply remove the chicken and potatoes to a serving platter once they're cooked, then stir the sauce ingredients right into the pan drippings. Generously spoon the creamy sauce over everything and serve!

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Yields:: 4 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr 15 mins

Ingredients

1 1/2 lb.
baby potatoes, halved
1
lemon, ends trimmed, thinly sliced, seeds removed
3 tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 1/2 lb.
bone-in, skin-on chicken thighs (about 8)
1 tsp.
sweet paprika
2
cloves garlic, finely chopped
1/2 c.
chopped fresh parsley leaves
1/2 c.
pitted Kalamata, Castelvetrano, or mixed olives, halved
1/2 c.
toasted sliced almonds
1/4 c.
white wine vinegar
4 oz.
feta (about 1 c.)

Directions

1. Step 1Preheat oven to 425°. In a 13"by-9" baking dish, toss potatoes, lemon, 2 tablespoons oil, 1/4 teaspoon salt, and a few grinds of pepper. Roast until potatoes just start to turn golden, 14 to 16 minutes.
2. Step 2Pat chicken dry with paper towels; season all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Nestle chicken skin side up between potatoes. Sprinkle chicken with paprika and drizzle with remaining 1 tablespoon oil.
3. Step 3Roast chicken until skin is golden brown and an instant-read thermometer inserted into thickest part (without touching bone) registers 165° and potatoes are crisp and golden brown, about 35 minutes.
4. Step 4Using tongs or a slotted spoon, transfer chicken and potatoes to a platter. Carefully stir garlic into hot pan drippings (there should be about 1/2 cup drippings). Add parsley, olives, almonds, vinegar, and 1 teaspoon salt; stir to combine.
5. Step 5Spoon sauce over chicken and potatoes. Crumble feta over top.

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preview for This Creamy Lemon Chicken Is An In Instant Classic

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

Laura Rege

Recipe Developer

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.