Nickel Allergy Friendly Greek Lemon Chicken and Potatoes

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Nickel Allergy Friendly Greek Lemon Chicken and Potatoes

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Ingredients

4 servings

For the chicken and potatoes

3 tbsp garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp 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 dried thyme
1 tsp kosher salt
½ tsp black pepper
4 bone-in, skin-on chicken thighs (about 2 ½ lb total)
1 ½ lb yukon gold potatoes, cut into 1 ½-inch wedges
½ cup chicken broth
1 lemon, thinly sliced into rounds

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). In a small bowl, whisk together the garlic-infused olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper until combined.
2
Arrange the potato wedges in a single layer in a large roasting pan or 9×13-inch baking dish. Pour about two-thirds of the herb-lemon mixture over the potatoes and toss to coat. Pour the chicken broth into the bottom of the pan.

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