Eosinophilic Esophagitis Friendly Sheet Pan Greek Lemon Chicken
Total time1 hr 40 min
Prep time20 min
Cook time50 min
4.5(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tbsp lemon zest (from about 1 lemon)
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
For the sheet pan
- 3 lbs bone-in, skin-on chicken pieces (thighs and/or drumsticks)
- 1.5 lbs yukon gold potatoes, cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch wedges
- ½ cup kalamata olives, pitted
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper until combined.
- 2
Add the chicken pieces to the bowl and turn to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!