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Gluten-Free Crispy Roast Chicken with Potatoes, Spinach, and Lemon Recipe

Servings 2
Author Eric Lundy


  • 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


  1. 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,
  2. 2 to 3 minutes. Halve the potatoes and set aside.
  3. 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.
  4. 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.