Dairy-Free Greek Lemon Chicken and Potatoes

Ingredients

• about 680 g Boneless, skinless chicken thighs
• about 680 g Yukon gold potatoes
• 1/4 cup Olive oil
• 1/4 cup Lemon juice
• 2 tsp Dried oregano
• 4 cloves Garlic
• 1/2 cup Chicken broth (dairy-free)
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the about 680 g of Yukon gold potatoes into 2.54 cm pieces.
3. 3Peel and mince the 4 cloves of garlic.
4. 4In a large bowl, whisk together the 1/4 cup olive oil, 1/4 cup lemon juice, 2 tsp dried oregano, the minced garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined.
5. 5Add the about 680 g of boneless, skinless chicken thighs and the cut potatoes to the bowl. Toss everything together until the chicken and potatoes are evenly coated with the olive oil mixture.
6. 6Arrange the coated chicken and potatoes in a single layer on a baking sheet. Make sure they are not overlapping too much so they cook evenly.
7. 7Pour the 1/2 cup dairy-free chicken broth over the chicken and potatoes on the baking sheet.
8. 8Bake for 40-45 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the potatoes should be tender when pierced with a fork.

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