Greek Lemon Chicken and Potatoes (Gluten-Free)

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 (gluten-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 Yukon Gold potatoes into 2.54 cm pieces. Peel and mince the 4 cloves of garlic.
3. 3In a large bowl, combine the cut potatoes, about 680 g boneless, skinless chicken thighs, 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. Toss everything together until the chicken and potatoes are evenly coated.
4. 4Arrange the coated chicken and potatoes in a single layer on a baking sheet. Make sure they are not overlapping too much so they roast evenly.
5. 5Pour the 1/2 cup gluten-free chicken broth over the chicken and potatoes on the baking sheet.
6. 6Bake for 40-50 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the potatoes should be tender and golden brown. You can test the potatoes by piercing them with a fork.

Related Guides