This Greek Chicken and Potatoes One Skillet uses the simplest of ingredients: fresh lemon juice, lots of olive oil, chicken broth, fresh herbs, and chicken thighs. It’s the easiest weeknight oven bake, and is gluten-free, dairy-free, and can be made low-FODMAP without garlic.
Although I’ve already worked from home, I’ve found that the pandemic has fundamentally changed my relationship with certain types of cooking. Mainly dishes that are quickly thrown together but take longer than 30 minutes in the oven to bake.
Instead of rushing home, I’m usually there earlier now to have dinner together. And I prefer something that I can just set and forget while I finish my last hour of work or take an evening bath. And that means I’ve made a lot more Lemon Greek Chicken and Potatoes.
It’s one of those dishes that I always thought was too easy to need a recipe, but since I make it so often I thought I’d finally get around to sharing it with you. Lemon Greek potatoes aren’t the crunchiest potatoes, but they make up for it in the flavor department.
You cut red potatoes into large wedges (usually 8 per potato) and simmer them in a mixture of olive oil (more than you would normally cook), fresh lemon juice, garlic and chicken broth. For about an hour, the potatoes will slowly soften in the broth, absorbing that spicy goodness and emitting the craziest scent throughout your home.
While these potatoes make a large batch, making just one side dish often seemed like a waste of a pan, so I started topping chicken thighs to make it a full meal in a casserole dish. It often doesn’t take much more than lemon, garlic, and rosemary to make a roast chicken taste heavenly, so they paired perfectly with the marinade.
This Greek Lemon Chicken Potatoes recipe works with any woody herb. Oregano may be the most traditional and authentic of Greek cuisine, but rosemary and thyme are a classic pairing.
Can You Make This Lemon Greek Chicken and Potato Low FODMAP?
Since the ingredients are so simple, this dish is also very easy to prepare low FODMAP. You can just omit the garlic and rely on the woody herbs and lemon to make the dish sing. Potatoes are one of the best options when looking to ease the carb itch of a low-FODMAP diet. Here’s another low FODMAP chicken recipe if you need more ideas.
Can you make this Greek Chicken and Potato Recipe on a sheet pan?
I find that using a casserole dish or casserole dish helps the lemony potatoes better soak in the braising liquid, but you can use a rimmed baking sheet as well. The end result is slightly crispier potatoes but less sauce to pour over.
Can I swap chicken breasts?
I prefer to make Greek chicken thighs and potatoes or use whole legs as the bone and skin help to get maximum juiciness. It also allows for more chicken fat to enhance the potatoes. If you’re swapping chicken breasts, I’d be careful to use bone-in and skin-on breasts.
This Greek Chicken and Potato Casserole is also a great way to use a whole roast chicken that has been broken up into portions. Whichever cut you use, as long as the bone is in, you’ll keep the same cooking time of about 1 hour in the oven.
This Greek Chicken and Potatoes recipe is a refreshing departure from my usual chicken and rice casserole (CRC), but it’s just as simple, uncomplicated, and delicious. If you’re looking for more gluten-free chicken in a skillet ideas, here are a few more that might be perfect for you:
Read on for this Greek Lemon Chicken Potato Casserole! And please let me know if you’re craving any other easy chicken casserole ideas!
With health and hedonism,
Phoebe
Greek Lemon Chicken and Potatoes (Gluten Free)
This Greek Chicken and Potatoes One Skillet uses the simplest of ingredients: fresh lemon juice, lots of olive oil, chicken broth, fresh herbs, and chicken thighs. It’s the easiest weeknight oven bake, and is gluten-free, dairy-free, and can be made low-FODMAP without garlic. With less than 8 ingredients, you can probably make it right away using only what’s in your pantry!
portions 4
ingredients
- 2 lb red potatoes cut into 8 wedges
- 2 lb Chicken thighs with bones and skin about 6 or whole legs (about 4)
- 3/4 Cup chicken broth
- 1/2 Cup fresh lemon juice
- 1/3 Cup olive oil
- 1 teaspoon sea-salt
- 1 teaspoon coarsely chopped rosemary oregano or thyme
- 4 Garlic cloves crushed (optional)
instructions
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Preheat the oven to 375 degrees F.
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In a 9×13 casserole dish, arrange the potato wedges in an even layer (or at least as many as possible that will touch the bottom of the pan). Place the chicken thighs or drumsticks skin-side up on top.
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In a liquid 2-cup measure, whisk together the broth, olive oil, lemon juice, salt, herbs, and garlic.
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Pour the marinade evenly over the chicken and potatoes. With your hands, take a few cloves of garlic and herbs and rub the tops of the chicken skin. Then stick them into the potato wedges. If you have more, you can also put a few sprigs of herbs inside.
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Transfer the pan to the oven, uncovered, for 40 minutes.
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Remove the pan from the oven, if there are potatoes that haven’t been submerged, try rearranging them so they are.
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Increase the oven temperature to 425 degrees. Return pan to oven and bake until potatoes are tender, chicken skin is crisp and liquid is almost absorbed (they should still be slightly sour).
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Remove from the oven and serve straight from the pan with a green salad or wilted spinach.
If you do, tag @phoebelapine and #feedmephoebe – I’d love to see it!