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Greek Chicken

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Gluten-Free Serves 4

  • 4 lbs Skin-On, Bone-In Chicken Thighs
  • 1 Tbsp Sea Salt
  • ½ tsp Cayenne Pepper
  • 1 Tbsp Dried Oregano
  • ½ Cup Fresh Lemon Juice
  • 1 tsp Dried Rosemary
  • ½ Cup Avocado Oil
  • 1 tsp Fresh Ground Pepper
  • 2 Tbsp Lemon Zest
  • 6 Cloves Garlic, Minced
  • 3 Medium Russet Potatoes Quartered
  • ¾ Cup Chicken Broth
  • 2 Tbsp Fresh Thyme

Directions:

Preheat the oven to 425 degrees F. Lightly grease a large roasting pan. Place the chicken into a large bowl. Season with salt, oregano, pepper, rosemary, and cayenne. After seasoning add in fresh lemon juice, zest, oil, and garlic. Add in potatoes with chicken and stir together until both are evenly coated with marinade. Transfer the chicken, skin side up, into a roasting pan, reserving marinade. Distribute potatoes among the chicken. Pour ⅔ cup of chicken broth into the pan. Spoon the remainder of the marinade over the chicken and potatoes. Bake for 20 minutes. After which you will want to toss the chicken and potatoes ensuring the skin stays face up. Continue baking until browned through (another 25 minutes should reach 165 degrees F). Remove chicken and broiler potatoes tossing in juices again for 3 minutes. Remove potatoes from the pan and deglaze with a little chicken broth. Spoon sauce over everything. 

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