Nickel Allergy Friendly Gluten Free Greek Lemon Chicken and Potatoes

Total time1 hr 45 min

Prep time20 min

Cook time55 min

Nickel Allergy Friendly Gluten Free Greek Lemon Chicken and Potatoes

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Ingredients

4 servings

For the marinade

⅓ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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⅓ cup fresh lemon juice (from about 2 lemons)
4 cloves garlic, minced
2 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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