Gluten Free Greek Lemon Chicken and Potatoes

This is the kind of one-pan dinner that makes the whole house smell incredible — bright lemon, garlic, and oregano hitting the oven at high heat is basically aromatherapy. Bone-in, skin-on chicken thighs roast right on top of Yukon Gold potato wedges, so the potatoes soak up all those savory drippings while the chicken skin turns deep golden and crispy. The marinade is built entirely from pantry staples — olive oil, fresh lemon juice, Dijon, garlic, and dried oregano — so there's nothing to swap or second-guess. Chicken broth goes into the bottom of the pan to keep everything moist without sacrificing that crackling skin on top, which is a genuinely smart technique. Naturally free of any wheat or grain-based ingredients, this dish doesn't require any specialty substitutions to work — it's just real food cooked simply and well. It serves four straight from the roasting pan, which means less cleanup and more time at the table. A handful of fresh parsley scattered over the top at the end adds a pop of color and freshness that pulls the whole dish together beautifully.

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