Best 3 Dilly Chicken And Potatoes Recipes

**Dilly Chicken and Potatoes: A Flavorful and Comforting One-Pan Meal**

If you're looking for a simple yet flavorful one-pan meal, look no further than dilly chicken and potatoes. This classic dish combines tender chicken, crispy potatoes, and a creamy dill sauce for a satisfying and comforting experience. With just a few pantry staples and some fresh dill, you can whip up this delicious meal in under an hour. Whether you're feeding a family or cooking for one, dilly chicken and potatoes is sure to be a hit. This article offers two variations of the recipe: a skillet version for a quick and easy weeknight meal, and a slow cooker version for effortless preparation. Both recipes are packed with flavor and will leave you craving for more. So gather your ingredients, preheat your oven or slow cooker, and get ready to indulge in the goodness of dilly chicken and potatoes.

Let's cook with our recipes!

GREEK ROAST CHICKEN WITH LEMON-DILL POTATOES

Greek Roast Chicken with Lemon-Dill Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (2 1/2 to 2 3/4 pounds)
Kosher salt and freshly ground pepper
1/2 cup pitted green olives, lightly smashed
4 cloves garlic, roughly chopped
1 teaspoon dried oregano
1/2 cup low-sodium chicken broth
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1 pound new potatoes, halved if large
1/4 cup chopped fresh dill
4 ounces feta cheese, crumbled

Steps:

Preheat the oven to 450˚ F. Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper and lay skin-side down in the skillet. Cook until the skin is well browned, 8 to 10 minutes. Transfer skin-side up to a plate. Pour off all but about 1 tablespoon drippings into a small bowl and reserve.
Add the olives, garlic and oregano to the skillet and cook until the garlic is softened, about 2 minutes. Pour in the chicken broth and 1 tablespoon lemon juice. Return the chicken skin-side up to the skillet. Transfer the skillet to the oven and roast until the chicken is no longer pink near the bone, 12 to 15 minutes.
Meanwhile, put the potatoes in a medium saucepan and cover with cold water; add a few big pinches of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon of the reserved chicken drippings, the lemon zest, half the dill and a big pinch each of salt and pepper and toss.
Divide the chicken and potatoes among plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet; season with salt and pepper, then stir in the remaining dill and spoon over the chicken and potatoes. Top with the feta.

SHEET-PAN CHICKEN AND POTATOES WITH FETA, LEMON AND DILL

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill image

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Provided by Lidey Heuck

Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.
Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.
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. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.
Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Tips:

Use fresh dill: Fresh dill has a much more vibrant flavor than dried dill. If you don't have fresh dill, you can use 1 tablespoon of dried dill, but the flavor will be less pronounced.
Don't overcrowd the pan: When browning the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will result in soggy chicken.
Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to evenly brown the chicken and potatoes and will also prevent them from sticking to the pan.
Roast the potatoes until they are tender and golden brown: The potatoes should be roasted until they are tender on the inside and golden brown on the outside. This will take about 20-25 minutes.
Serve the chicken and potatoes immediately: Dilly chicken and potatoes are best served immediately after they are cooked. This will ensure that the chicken is juicy and the potatoes are crispy.

Conclusion:

Dilly chicken and potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the potatoes are crispy and golden brown, and the dill sauce is flavorful and creamy. This dish is sure to please everyone at your table.