One-Pan Greek Lemon Chicken and Potatoes

• 8 bone-in skin-on chicken thighs
• 800g yellow potatoes, quartered
• 60ml extra virgin olive oil
• 60ml lemon juice
• 4 cloves garlic cloves, minced
• 15ml dried oregano
• 1dl gluten-free chicken broth
• 7.5ml sea salt
• 2.5ml black pepper

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat the oven to 200°C.

2. Mark step 2 done
   2

   In a large bowl, whisk together the extra virgin olive oil, lemon juice, garlic cloves, minced, dried oregano, sea salt, and black pepper.

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   Add the bone-in skin-on chicken thighs and yellow potatoes, quartered to the bowl and toss until well coated with the marinade.

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   4

   Transfer the bone-in skin-on chicken thighs and yellow potatoes, quartered to a large roasting pan, spreading them out in a single layer with the chicken skin-side up. Pour the gluten-free chicken broth around the ingredients into the bottom of the pan to prevent the chicken skin from getting soggy.

5. Mark step 5 done
   5

   Roast in the preheated oven for 45 min to 50 min, or until the yellow potatoes, quartered are golden and tender, and the chicken reaches an internal temperature of 74°C.

6. Mark step 6 done
   6

   Remove from the oven and let rest for 5 min before serving. Transfer any leftovers to shallow containers and refrigerate within 120 min; they will keep safely for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.