Eosinophilic Esophagitis Friendly Gluten Free Greek Lemon Chicken and Potatoes
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Learn more →Ingredients
4 servings
For the marinade
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
For the chicken and potatoes
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 2 lb yukon gold potatoes, cut into 1 ½-inch wedges
- ½ cup chicken broth
- 1 lemon, thinly sliced
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, garlic, dried oregano, Dijon mustard, kosher salt, and black pepper until combined.
- 2
Place the chicken thighs and potato wedges in a large roasting pan. Pour the marinade over everything and toss to coat, then arrange the chicken thighs skin-side up on top of the potatoes. Tuck the lemon slices around the chicken and potatoes. Let the pan sit at room temperature for 30 minutes.
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