Lime Chicken and Potatoes (Gluten Free)

This one-pot Greek Chicken and Potatoes uses the simplest of ingredients: fresh lemon juice, plenty of olive oil, chicken broth, fresh herbs, and chicken thighs. This is the easiest weeknight oven bake that’s gluten-free, dairy-free, and can be made low FODMAP without the garlic.

Even though I’ve been working from home, I’ve found that the pandemic has fundamentally changed my relationship with certain ways of cooking. Mainly dishes that can be put together quickly but take more than 30 minutes to bake in the oven.

Now instead of rushing home, I usually get together early for dinner. And I prefer something that I can set and forget while I’m finishing my last hour of work or showering at night. That means I make more Greek Lemon Chicken and Potatoes.

This is one of those dishes that I’ve always thought was too easy to need a recipe, but since I make it so often, I thought I’d finally find the time to share it with you. The Greek Lemon Potatoes aren’t the crispiest potatoes around, but they make up for that in the flavor department.

You cut russet potatoes into large chunks (usually 8 each) and simmer them in a mixture of olive oil (more than you normally cook with), fresh lemon juice, garlic, and chicken stock. For about an hour, the potatoes slowly soften in the broth, soaking up that tangy flavor and sending out the craziest aromas throughout your entire home.

While these potatoes are a generous portion, making just one side dish seemed like a waste of a pan, so I started putting chicken thighs on top to make it a full meal in a casserole. Usually all you need is lemon, garlic, and rosemary to make grilled chicken taste amazing, so they’re the perfect addition to the marinade.

This Greek Lemon Chicken and Potatoes recipe works with any woody plant. Oregano is perhaps the most traditional and authentic Greek cooking, but rosemary and thyme are a classic pairing.

Can you make this Greek Lemon Chicken and Potatoes low FODMAP?

Since the ingredients are so simple, this dish is also easy to make low FODMAP. You can simply omit the garlic and rely on the woody herbs and lemons to make this dish delicious. Potatoes are one of the best options if you’re trying to tackle carbs on a low-FODMAP diet.this is another Low FODMAP Chicken Recipes If you need more ideas.

Can you make this Greek Chicken and Potatoes recipe on a sheet pan?

I find that using a casserole or griddle pan helps the lemon potatoes soak into the braising liquid better, but you can also use a griddle pan. The end result is slightly crispier potatoes with less sauce to pour over them.

Can I substitute chicken breast?

I prefer to make Greek Chicken Thighs and Potatoes or use the whole leg, as the bones and skin help retain maximum juiciness. It also allows for more chicken juices to enhance the potatoes. If you are substituting chicken breasts, I would make sure to use bone-in skin-on breasts.

This Greek Chicken and Potato Bake is also a great opportunity to portion out a whole roast chicken. No matter what cut you use, as long as the bones are still in, you will have about the same cooking time of about 1 hour in the oven.

This Greek Chicken and Potatoes Recipe Is A Big Break From My Usual Way Chicken Rice Casserole (CRC) but equally simple, hands-off and delicious.If you are looking for more one pot Gluten-Free Chicken Ideashere are some more that meet the requirements:

Read on for this Greek Lemon Chicken and Potato Gratin!Let me know if you want something else Easy Chicken Casserole Ideas!

With health and hedonism,

Phoebe

Greek Lemon Chicken and Potatoes (Gluten Free)

This one-pot Greek Chicken and Potatoes uses the simplest of ingredients: fresh lemon juice, plenty of olive oil, chicken broth, fresh herbs, and chicken thighs. This is the easiest weeknight oven bake that’s gluten-free, dairy-free, and can be made low FODMAP without the garlic. With less than 8 ingredients, you can make it right now with whatever you have in your pantry!

course main course

Food the mediterranean

diet gluten free, low lactose

Key words casserole, chicken, lowFODMAP

Preparation time 10 minute

cooking time 1 Hour

serving size 4

raw material

• 2 lb Russet Potatoes cut into 8 wedges
• 2 lb Bone-in Skin-on Chicken Thighs About 6 or whole legs (about 4)
• 3/4 cup chicken soup
• 1/2 cup fresh lemon juice
• 1/3 cup olive oil
• 1 teaspoon sea ​​salt
• 1 teaspoon roughly chopped rosemary oregano or thyme
• 4 garlic cloves crush (optional)

instruct

• Preheat oven to 375 degrees Fahrenheit.

• Arrange potato cubes evenly in a 9 x 13 baking dish (or at least touch the bottom of the pan as much as possible). Place chicken thighs or legs on top, skin side up.

• In a 2-cup volume of liquid, whisk together stock, olive oil, lemon juice, salt, herbs, and garlic.

• Pour marinade evenly over chicken and potatoes. Using your hands, take some garlic cloves and herbs and rub the top of the chicken skin. Then stuff them into potato wedges. Feel free to throw a few sprigs of vanilla in there too if you have extra.

• Place the pan in the oven and bake uncovered for 40 minutes.

• Remove the pan from the oven, and if any potatoes are not submerged in the liquid, try rearranging them.

• Increase oven temperature to 425 degrees. Return the pan to the oven and bake until the potatoes are tender and the chicken skin is crispy and the liquid is almost absorbed (they should still be a little spicy).

• Remove from the oven and serve directly from the pan with a green salad or wilted spinach.

If you make it, please tag @phoebelapine and #feedmephoebe – I’d love to see it!