Eosinophilic Esophagitis Friendly One-Pot Greek Chicken and Potatoes
Total time1 hr 20 min
Prep time15 min
Cook time1 hr 5 min
4.5(18)
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 2 lbs yukon gold potatoes, cut into 1 ½-inch chunks
- ¼ cup olive oil
- ⅓ cup fresh lemon juice (from 2 lemons)
- 1 lemon, zested
- 6 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup low-sodium chicken broth
- ¼ cup pitted kalamata olives, halved (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken pieces dry with paper towels and season all over with the kosher salt and black pepper.
- 2
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, and dried thyme. Add the chicken pieces and potato chunks and toss until everything is evenly coated.
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