December 2, 2019

Whole30 Greek Potatoes with Crispy Greek Chicken Thighs

Name: Whole30 Greek Potatoes with Crispy Greek Chicken Thighs
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 ½ pounds Yukon gold potatoes (4 medium potatoes, halved lengthwise and sliced into ¼-inch wedges); ⅓ cup fresh lemon juice (2 lemons); ¼ cup extra virgin olive oil; ¼ cup low-sodium chicken broth; 1 ½ teaspoons kosher salt; 1 teaspoon dried oregano; ½ teaspoon freshly ground black pepper; 2 pounds bone-in (skin-on chicken thighs); 2 tablespoons extra virgin olive oil; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon dried oregano; ½ teaspoon freshly ground black pepper

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By Alex Snodgrass, Founder of The Defined Dish

The excitement for this cookbook is HIGH, and for good reason. (Just check out this delicious preview recipe for Whole30 Greek Potatoes Crispy Chicken Thighs). Alex is a longtime Whole30 collaborator, and she’s written a cookbook that’s an incredible Whole30 and food freedom resource for our community. The Defined Dish: Healthy And Wholesome Weeknight Recipes is filled with 100 delicious dishes. At least 60 of the recipes are Whole30 compatible, and the rest using healthful ingredients perfect for your Food Freedom.

Alex wanted to give her readers a peek into how she feeds her family, so she filled The Defined Dish with fabulous weeknight recipes that all levels of cooks can enjoy. Each recipe is clearly marked to show if it is Whole30 compatible, paleo, gluten-free, dairy-free, and more. Today, you can preview her recipe for Whole30 Greek Potatoes with Crispy Green Chicken Thighs.

Lemony Greek Potatoes with Crispy Greek Chicken Thighs

Prep Time 15

Cook Time 1

Total Time 1 15

Ingredients

For the potatoes

1 ½ pounds Yukon gold potatoes 4 medium potatoes, halved lengthwise and sliced into ¼-inch wedges
⅓ cup fresh lemon juice 2 lemons
¼ cup extra virgin olive oil
¼ cup low-sodium chicken broth
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper

For the chicken

2 pounds bone-in skin-on chicken thighs
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper

Instructions

MAKE the Potatoes. Preheat the oven to 400°F.
PLACE the potato wedges in a 9 × 13-inch baking dish. Add the lemon juice, olive oil, broth, salt, oregano, and pepper and mix until evenly combined. Spread the potatoes into a single even layer and bake, gently tossing every 20 minutes, until tender and golden brown, about 1 hour total.
MAKE the Chicken Line a large baking sheet with parchment paper. While the potatoes bake, arrange the chicken thighs on the baking sheet in a single even layer. Make sure they are not touching. Pat dry the tops of the chicken thighs, then drizzle each thigh with olive oil to coat.
In a small bowl, MIX together the paprika, salt, oregano, and pepper until well combined, then sprinkle evenly over the chicken.
BAKE the chicken until it is cooked through and the skin is crispy and golden brown, 35 to 45 minutes, depending on the size. Let the chicken cool for 10 minutes before serving.

Lemony Greek Potatoes with Crispy Greek Thighs is excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes © 2019 by Alex Snodgrass. Photography ©2019 by Kristen Kilpatrick. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Alex Snodgrass

Alex Snodgrass is a recipe developer, food stylist, health enthusiast, and founder of the popular blog and social media outlet The Defined Dish. Her first book, The Defined Dish, was an instant New York Times bestseller. Her recipes use clean ingredients and are known for being simple, easy, and full of flavor. In 2018 she was recognized as a finalist in the prestigious Saveur magazine Blog Awards in the category of “Most Inspired Weeknight Meals.” A graduate of Texas Christian University, she lives in Dallas with her husband and two young daughters.