Description

This easy gluten-free baked oregano chicken with roasted potatoes is a wholesome, flavorful dinner. Tender chicken bakes in a bright lemon-garlic oregano marinade alongside crispy potatoes—perfect for a simple, healthy weeknight meal.

Ingredients

4–6 chicken thighs or breasts (gluten-free)

3 cups baby potatoes, halved

3 tablespoons olive oil

3 cloves garlic, minced

2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lemon

Zest of 1 lemon

Fresh parsley for serving

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Instructions

1. Preheat oven to 400°F (200°C).

2. Place chicken and baby potatoes in a large baking dish.

3. In a bowl, whisk olive oil, garlic, oregano, paprika, salt, pepper, lemon juice, and lemon zest.

4. Pour marinade over chicken and potatoes, tossing to coat evenly.

5. Arrange chicken pieces on top for even browning.

6. Bake for 35–45 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.

7. Broil for 2–3 minutes for a golden finish, if desired.

8. Garnish with fresh parsley and serve warm.

Notes

Add sliced onions or bell peppers for extra veggies.

Use chicken thighs for juicier results.

Pairs perfectly with salad, rice, or steamed vegetables.