Lemon Roasted Chicken & Potatoes with Feta

One-pan roast chicken recipe with baby potatoes, deliciously seasoned with sustainably sourced savory herbs and spices, and topped with tangy feta cheese crumbles, bright lemon slices and verdant fresh parsley.

Ingredients

• 2 teaspoons lemon zest

• 1/4 cup lemon juice

• 1/4 cup Paducah Olive Oil

• 2 teaspoons Paducah Olive Oil Sea Salt

• 1 teaspoon Paducah Olive Oil Ground Black Pepper

• 1 teaspoon Paducah Olive Oil Paprika

• 1 teaspoon Paducah Olive Oil Garlic Powder

• 1 teaspoon Paducah Olive Oil Onion Powder

• 1 teaspoon Paducah Olive Oil Oregano Leaf

• 1 1/2 pounds baby potatoes, halved

• 6 bone-in, skin-on chicken thighs

• 1 lemon, sliced into rounds

• 1/2 cup crumbled feta cheese

• 2 tablespoons finely chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees. In a bowl, whisk together lemon zest, lemon juice, Paducah Olive Oil, salt, pepper, paprika, garlic powder, onion powder and oregano until well combined.

2. On a sheet pan, place potatoes and chicken thighs (skin side up) and drizzle with lemon/olive oil mixture. Toss until evenly coated. Nestle lemon slices between potatoes and chicken.

3. Place in oven and roast for 60 minutes, until chicken thighs are golden brown and potatoes are crispy and cooked through.

4. Serve warm topped with feta cheese and parsley.