Roasted Lemon Chicken with Potatoes
A delicious gluten-free recipe that is perfect for those with coeliac disease. The tangy roasted lemon chicken is perfectly paired with crispy and flavorful potatoes.
15m
Prep Time
45m
Cook Time
6
Servings
Ingredients
6 chicken breasts
6 tablespoons olive oil
4 tablespoons freshly squeezed lemon juice
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 pounds baby potatoes, halved or quartered depending on size
Instructions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Place the chicken breasts in a shallow baking dish.
Step 3
In a small bowl, mix the olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Pour the mixture over the chicken breasts and toss to coat evenly.
Step 4
Arrange the halved potatoes around the chicken breasts.
Step 5
Roast in the preheated oven for 35-45 minutes or until the chicken is cooked through and the potatoes are crispy and golden brown.
Step 6
Serve hot with a side of steamed veggies.