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Ingredients (9)
- 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
Step 1 of 4
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.