Crispy Roast Chicken with Potatoes, Spinach, and Lemon Gluten-Free Recipe
Easily doubled to serve four or create instant leftovers, this juicy, lemony crispy roast chicken gluten free recipe features tender potatoes drenched in a luscious, citrusy sauce. Add a side like steamed broccoli, green beans, or asparagus, if you like.
Gluten-Free Crispy Roast Chicken with Potatoes, Spinach, and Lemon Recipe
Servings 2
Ingredients
- 3 small red potatoes
- 2 teaspoons extra-virgin olive oil
- 2 small boneless skin-on chicken breasts, patted dry with paper towel
- Kosher salt and freshly ground pepper
- 3 cloves garlic peeled and crushed
- 3/4 cup unsalted gluten-free chicken broth
- 1/2 lemon cut into thin rounds
- 1 teaspoon dried oregano
- 2 ounces (about 2 lightly packed cups) baby spinach
- 2 tablespoons (1/4 stick) unsalted butter
Instructions
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Heat oven to 425°F. Poke potatoes a few times with a fork, place them on a microwave-safe plate, and microwave on high until very hot to the touch and starting to soften at the surface,
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2 to 3 minutes. Halve the potatoes and set aside.
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In an ovenproof skillet over medium-high heat, heat the oil until hot but not smoking, about 2 minutes. Generously season chicken with salt and pepper. Add the chicken to the pan, skin side down; cook for 5 minutes or until the skin is well browned and crispy. Turn over the chicken. Add the potatoes, cut side down, and roast in the oven for 8 minutes. Add the garlic, ensuring the cloves are immersed in the pan juices, and roast until the chicken is cooked through, 3 to 4 minutes more. Remove the skillet from the oven. Remove and reserve the potatoes and chicken, keeping the chicken skin side up.
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Return the pan to the stovetop and heat over medium-high heat. Add the broth, lemon slices, and oregano and bring to a boil. Boil for 4 minutes to reduce and thicken the broth; season with ¾ teaspoon salt and pepper to taste, then stir in the spinach until wilted. Swirl in the butter and return the potatoes and skin-side-up chicken to the pan along with any collected juices. Simmer for 4 minutes more. Serve.
Photography Erin Ng
2 Comments on “Crispy Roast Chicken with Potatoes, Spinach, and Lemon Gluten-Free Recipe”
Dear Erica,
I hope you & Viva are well…and both starting to feel a little better…it is a difficult journey and time eventually will heal you.
The recipe was so awesome…! Thank you! I already made it today…so delicious!!!
I was diagnosed with Celiac Disease in April of 2011…I have been on a strict GF diet ever since. By any chance do you have a recipe for GF Russian/Mexican Wedding Cookies…not sure of the exact name…the ones with the powder sugar and I believe pecans or walnuts inside? I had a very good recipe that I got on the internet…but it got deleted on my iPad…and I can no longer locate it. Thank you! Mimi Mahan
Hi Mimi! Thanks for writing and for your kind words. I’m so glad you enjoyed the recipe. More to come! I too love the Mexican Wedding Cookies, and interestingly, we have a cocoa one ( https://gffmag.com/spiced-cocoa-polvorones-gluten-free-recipe/ ) but not a plain one. We’ll have to work on one. Stay tuned!