Sheet Pan roasted Chicken with potatoes, lemon, feta, and Herbs de Provence.
 
Prep time
Cook time
Total time
 
Enjoy the simple elegance of a seasonal dish that brings together freshly dried herbs from your garden and vibrant, seasonal lemons. Begin by marinating chicken in a blend of herbs, olive oil and lemon juice, allowing the flavors to infuse and tenderize the meat. For a unique floral punch of flavor make sure to have fennel and lavender in your herb blend.
Author:
Recipe type: Main
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice - about one lemon
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • Kosher or course sea salt and black pepper
  • 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs) or skinless
  • 4 Yukon gold potatoes (about 1 pound), cut into ¾-inch pieces
  • ½ cup feta cheese
  • 1 tablespoons herbes de Provence blend. Blend of basil, oregano, sage - (2 to 2 ratio), lavender and fennel (1 to to 1 ratio)
  • 4 cups of Arugula loosely packed (optional)
Directions
  1. In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and ½ teaspoon pepper, herbes de provence herb blend. 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 400 degrees. In a bowl drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper; toss well and move to one side of the pan. Remove thee chicken thighs from marinate. Place on the other side of the potatoes in 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.
  4. Step 4
  5. Spread arugula on platter and place the chicken and potatoes on top, and sprinkle them 1 tablespoon lemon juice. Scatter the feta over the potatoes, sprinkle the dish with salt and pepper, and serve hot.
Recipe by Sage Creations Farm at https://sagecreationsfarm.com/sheet-pan-roasted-chicken-with-potatoes-lemon-feta-and-herbs-de-provence/