Pregnancy Friendly Greek Lemon Chicken and Potatoes

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Pregnancy 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 Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp dried oregano
Ingredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 3/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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