Roasted Greek Lemon Chicken and Potatoes (Lower FODMAP)

[jesse_the_k]

• Prep 15 min
• Cook ~ 50 minutes
• 4 servings

Modified from Helen’s recipe at https://scrummylane.com/greek-lemon-oregano-chicken-crispy-potatoes

Equipment

Lemon zester
Lemon juice squeezer
Large roasting pan at least 9" by 15" by 1"
Spatula
Meat thermometer

Ingredients

1000g skinless boneless chicken thighs (or breasts, or both)
800g potatoes halved into wedges [note 1]
2 Tbs/30ml olive for the pan
4 Tbs/60ml olive oil for the marinade
1 lemon zest & juice [note 2]
2 tsps/10ml each dried oregano & basil

Instructions

1. Pre-heat the oven to 390F/200C.
2. Add 2 Tbs/30ml oil to pan, use spatula to push around all corners
3. Wash and cut potatoes, plop cut side down, cook 25 minutes
   (Meanwhile …)
4. Wash whole lemon thoroughly and gently zest off the yellow portion
5. Cut lemon in half, squeeze thoroughly, discard seeds
6. Whisk 4 Tbs/60ml olive oil, lemon juice & zest, oregano, and basil
7. Pull dish, scrape the potatoes to the edges, nestle the chicken in for maximal bird-to-metal contact, redistribute the potatoes cut side down as thinly as you can
8. Drizzle the marinade all over the chicken (and if there’s remainder, the potatoes)
9. Place dish back in oven and bake for 20 minutes. Check internal temperature: goal is 165F°/75°C. If below that, return pan and bake 5 more minutes

Notes

1. Yukon golds or other small, waxy, "new" potatoes are great. And you can also use russet (mealy baking potato) quartered.
2. Substitute 1/4 cup/60ml bottled lemon juice and 1 True Lemon packet
3. Have doubled this maintaining the same ratio of chicken, potatoes, and marinade -- it was great

Questions? Ask 'em!