Red Meat Allergy Friendly Greek Lemon Chicken and Potatoes
Total time1 hr 15 min
Prep time20 min
Cook time55 min
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Learn more →Ingredients
4 servings
For the chicken and potatoes
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tbsp dried oregano
- 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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