gluten-free eats

• 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

( Let's have dinner )