Can I use chicken breasts?

Yes, get bone in skin on chicken breasts.

Can I use boneless chicken for this recipe?

Absolutely. While bone-in, skin-on thighs are traditional for added flavor and moisture, boneless thighs can be used. Adjust cooking times accordingly to prevent overcooking. I don't recommend boneless breasts because they tend to dry out.

What can I use instead of potatoes for low carb?

Substitute potatoes with cauliflower florets. They will brown up very nicely.

Is Greek lemon chicken and potatoes gluten-free?

Yes, this traditional recipe is naturally gluten-free.

What if my chicken and potatoes aren't crispy enough?

Usually the skin will get golden and crispy when roasting it uncovered at 425°F. But if it's not brown enough, broil the dish for 2-3 minutes, before adding the greens. Keep a close eye to prevent burning. For the potatoes, make sure they're well-coated in the marinade which helps them crisp up.

Greek Lemon Chicken with Potatoes and Greens

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A simple, nourishing one-pan meal of chicken thighs roasted alongside tender potatoes and fresh greens in a garlicky lemon-oregano marinade. If possible plan to let it marinate for 1-2 hours (up to 8 hours)

Author: Ingrid DeHart
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 3-4 servings 1x
Category: Main Dish
Method: Roast
Cuisine: Paleo, Gluten Free, Dairy Free, Whole30

Ingredients

Scale

4–6 bone-in chicken thighs, excess skin trimmed off
3 Tablespoons extra-virgin olive oil
¼ cup lemon juice
4 garlic gloves, grated or minced
1 Tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons Dijon mustard
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 pound small/medium Yukon Gold potatoes, sliced into wedges (see directions above)
5 cups greens; spinach, arugula or baby kale
Lemon slices for garnish (optional)

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Instructions

In a medium bowl large enough to hold the chicken, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
Add the chicken thighs to the bowl and mix to evenly coat. Marinate for 1 to 2 hours (up to 8 hours) in the refrigerator
When you’re ready to cook the dish, preheat the oven to 425°F and remove the chicken from the refrigerator. Cut the potatoes into wedges.
Transfer the chicken to a rimmed baking sheet. Add the cut potatoes to the bowl and mix with marinade left in the bowl to coat the potatoes.
Transfer the potatoes to the baking dish and fit them in between the chicken in one layer.
Put pan into preheated oven and roast for 40 minutes until chicken and potatoes are golden. I like to baste the chicken after 20 minutes while it cooks and stir the potatoes to brown evenly. The chicken is fully cooked when it registers 175°F on an instant-read thermometer.
Add the greens and mix with the, chicken, potatoes and pan juices. Return the pan to the oven and roast for 3-5 minutes until greens are wilted and tender.
Serve topped with lemon slices.

Equipment

lemon juicer

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rimmed baking sheet 12″x16″

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Find it online: https://eatwellenjoylife.com/greek-lemon-chicken-with-potatoes/