This one-pan roasted chicken and potatoes recipe brings together crispy golden chicken, tender potatoes, and roasted broccolini in a fresh Mediterranean-style dinner. A finishing touch of lemon juice, crumbled feta, and chopped dill gives the whole dish a bright, savory flavor that feels simple enough for a weeknight and special enough for guests.

Why You’ll Love This Recipe

Everything cooks on one pan, which means less mess and an easier cleanup at the end of the meal. The chicken turns beautifully browned in the oven, while the potatoes become tender inside with crisp edges. The broccolini adds color and balance, and the lemon, feta, and dill make the final dish taste fresh and vibrant.

You will also love how flexible this recipe is. You can use drumsticks, bone-in thighs, or leg quarters depending on what you have on hand. The marinade is quick, the ingredients are familiar, and the oven does most of the work for you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons olive oil, divided
• 1 medium lemon, juiced and divided
• 2 garlic cloves, minced
• 3/4 teaspoon dried oregano, divided
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 pounds bone-in chicken drumsticks, bone-in thighs, or leg quarters
• 4 medium Yukon Gold potatoes, cut into 1-inch pieces
• 1 bunch broccolini, trimmed and halved lengthwise
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh dill, chopped

Directions

In a large bowl or glass baking dish, whisk together 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and the minced garlic. Add the chicken and season it with 1/2 teaspoon of the dried oregano, the smoked paprika, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Turn the chicken well so it is coated on all sides, then let it marinate for at least 30 minutes.

Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.

Place the potatoes and broccolini on the sheet pan. Drizzle them with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss lightly to coat.

Add the marinated chicken to the pan and brush any remaining marinade over the top. Arrange everything in a single layer so the ingredients have enough space to roast rather than steam. If needed, use two sheet pans.

Roast for 40 minutes, turning the potatoes once halfway through cooking, until the chicken is fully cooked and the potatoes are golden and caramelized around the edges.

Transfer the chicken, potatoes, and broccolini to a serving platter. Drizzle with the remaining lemon juice, then finish with the crumbled feta and chopped fresh dill before serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 25 minutes

Variations

You can make this recipe with bone-in chicken thighs if you want a slightly richer flavor, or use leg quarters for a heartier presentation. For a different vegetable, swap the broccolini with green beans, zucchini, or cauliflower florets.

To make it even more Mediterranean in flavor, add a handful of olives before serving. You can also include red onion wedges on the pan for extra sweetness and color. For a stronger lemon taste, add a little lemon zest to the marinade.

If you want a milder finish, reduce the feta slightly. For more herb flavor, add chopped parsley along with the dill.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and vegetables together so the flavors stay well blended.

To reheat, place everything in a 350°F oven for about 12 to 15 minutes, or until heated through. This helps the chicken skin and potatoes regain some of their texture. You can also reheat individual portions in the microwave, though the potatoes will be softer. Add a small squeeze of fresh lemon after reheating to brighten the flavors again.

FAQs

Can I use chicken thighs instead of drumsticks?

Yes, bone-in chicken thighs work very well in this recipe. They stay juicy and roast beautifully at the same temperature.

Do I have to marinate the chicken?

A 30-minute marinade gives the chicken plenty of flavor, but you can marinate it longer if you have time. Even a short rest makes a difference.

Can I make this recipe ahead of time?

Yes. You can marinate the chicken and cut the potatoes in advance, then assemble and roast when ready to cook.

How do I know when the chicken is done?

The chicken is done when it is cooked through and the internal temperature reaches 165°F in the thickest part.

Why are my vegetables steaming instead of roasting?

This usually happens when the pan is overcrowded. Spread everything out in a single layer or use two pans for better browning.

Can I use another type of potato?

Yes, small yellow potatoes, red potatoes, or even peeled russet potatoes can work. Just cut them into even pieces so they cook at the same rate.

What can I use instead of broccolini?

Broccoli florets, green beans, asparagus, or zucchini are all good substitutes depending on what you have available.

Is feta necessary for the recipe?

Feta adds a salty, creamy finish, but the dish will still taste delicious without it. You can leave it out if needed.

Can I freeze leftovers?

You can freeze the cooked chicken and potatoes, though the broccolini may become softer after thawing. For best texture, enjoy the dish fresh or refrigerated.

What should I serve with this dish?

It is a complete meal on its own, but it also pairs nicely with a simple salad, rice, or warm flatbread.

Conclusion

One Pan Roasted Chicken and Potatoes with Lemon, Feta & Dill is the kind of meal that delivers big flavor with very little fuss. The crispy roasted chicken, golden potatoes, and tender broccolini create a satisfying base, while the lemon, feta, and dill add the fresh finishing touch that makes the dish stand out. Whether you are cooking for family or serving guests, this easy sheet pan dinner is a reliable recipe you will want to make again and again.

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