Greek Lemon Chicken and Potatoes (Gluten-Free)
This one-pan Greek chicken and potatoes uses the simplest ingredients: fresh lemon juice, lots of olive oil, chicken stock, fresh herbs, and chicken thighs. It’s the easiest weeknight oven bake and is gluten-free, dairy-free, and can be made low FODMAP without the garlic and using LF stock or water. With less than 8 ingredients, you can probably make it right now using just what's in your pantry!
Servings 4
Ingredients
- 2 pounds russet potatoes cut into 8 wedges
- 2 pounds bone-in skin-on chicken thighs about 6 or whole legs (about 4)
- 3/4 cup chicken stock
- 1/2 cup fresh lemon juice
- 1/3 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon roughly chopped rosemary oregano or thyme
- 4 garlic cloves crushed (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Arrange the potato wedges in a 9 x 13 baking dish in an even layer (or, at least, with as many touching the bottom of the pan as possible). Place the chicken thighs or legs on top skin-side up.
- In a liquid 2-cup measure, whisk together the stock, olive oil, lemon juice, salt, herbs and garlic.
- Pour the marinade evenly over the chicken and potatoes. With your hands, take a few of the garlic cloves and herbs, and rub the tops of the chicken skin. Then tuck them away in the potato wedges. If you have extra, feel free to tuck a few sprigs of herbs in there as well.
- Transfer the pan to the oven for 40 minutes, uncovered.
- Remove the pan from the oven, if there are any potatoes that haven’t been submerged in liquid, try to rearrange them so they are.
- Increase the oven temperature to 425 degrees. Return the pan to the oven and bake until the potatoes are tender, the chicken skin is crisp, and the liquid is almost absorbed (they should still be a bit saucy).
- Remove from the oven and serve directly from the pan alongside a green salad or wilted spinach.