High Fructose Corn Syrup Free Gluten Free Greek Lemon Chicken and Potatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!