Brighten your day with this light, lemon-y dish from Teri Turner
of No Crumbs Left. This Greek Lemon Chicken is a sneek peek of
No Crumbs Left: Recipes for
Everyday Food Made Marvelous
. Teri’s first cookbook is
Whole30 Endorsed and packed with recipes  to support your Whole30
and  life after.

It hits the shelf of your favorite bookstore on May 21st, but
you can pre-order your copy today. If Teri’s popular Instagram
feed is any indicator, No
Crumbs Left: Recipes for Everyday Food Made Marvelous
will
provide you with endless inspiration for cooking beautiful food
during your Whole30 and beyond.

No Crumbs Left Tour To Celebrate the launch of
her book, Teri will be visiting 21 cities in May, June and July.
Each  stop will feature a special guest, product samples,
giveaways and beautiful venues. Find out when you can catch Teri in
your hometown and snag your ticket at her website, nocrumbsleft.net.

A Note from Teri of No Crumbs Left

The Athenian Room in Chicago makes the most fabulous chicken,
served with thick Greek fries. Their dish got me wondering if I
could create something like it and inspired me to develop my own.
My smoke detector goes off nearly every time I make this, and we
all run around turning on the fans and opening the windows, but
it’s absolutely worth it, and even kind of fun. Nothing can
replace their original version, which you should absolutely seek
out if you’re in Chicago, but this healthful version is
soul-satisfying.

An exclusive preview of the No Crumbs Left cookbook, on the
Whole30 blog today. Get the recipe for Greek Lemon Chicken.

Click To Tweet

Greek Lemon Chicken from No Crumbs Left


SERVES 4 | COOK TIME:  50 minutes

Ingredients

For the Lemon and Garlic Sauce
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 garlic clove, pressed
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon Dijon mustard (check label for compliance if you’re
doing Whole30)
1/4 teaspoon freshly ground black pepper

For the Chicken
1 (4-pound) whole chicken, cut in half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons extra-virgin olive oil
4 Yukon Gold potatoes, sliced into 1/4-inch-thick rounds
1 lemon, sliced into 1/4-inch-thick rounds
Chopped fresh parsley, for garnish

Instructions

ADJUST the oven rack to 6 inches below the broiler. Preheat the
oven to broil. Line a large baking sheet with parchment paper.

For the Sauce
IN a large bowl, add the lemon juice and using a whisk, slowly add
the olive oil. Then add the vinegar, garlic, oregano, salt,
mustard, and black pepper, stirring well. Set aside.

For the Chicken
SEASON each chicken half
with the salt and black pepper, then generously rub every crevice
with the olive oil. Put the chicken skin-side down on the lined
baking sheet and put the pan on the adjusted rack in the oven.
Broil for 15 minutes, until beginning to turn golden.

REMOVE the baking sheet from the oven and flip the chicken over
to the other side. Return to the oven and broil for 20 minutes
more, or until cooked through, golden brown, and bubbling.

REMOVE the pan from the oven and set the chicken aside. Once
cool enough to handle, cut each half into 3 pieces: legs, thighs,
and breasts with wings attached. Arrange the sliced potatoes and
lemons on the baking sheet. Return to the oven and cook for 10 to
12 minutes, or until the potatoes and lemons begin to brown. Remove
the baking sheet from the oven, put the chicken on top of the
potatoes and lemons, and pour ½ cup of the Lemon and Garlic Sauce
evenly over the top.

RETURN to the oven and broil until the chicken is further
browned and crispy, about 5 minutes. Remove the chicken from the
pan and drain off any excess liquid from the pan (so that the
potatoes can cook to a crisp). Return the potatoes to the oven and
broil until crisped and cooked through, 10 to 15 minutes more.
Serve the potatoes and lemons with the chicken and the remaining
Lemon and Garlic Sauce, either poured over the top or as a dipping
sauce.

No Crumbs Left:
Recipes for Everyday Food Made Marvelous
will be published on
May 21, 2019 and is available for pre-order today. Click here to
pre-order your copy, and get ready to celebrate your food freedom
with more family-friendly recipes!

This post contains affiliate links, which means we make a small
commission from purchases made via the link. Thank you for
supporting our Whole30 partners!

Greek Lemon Chicken is excerpted from No Crumbs Left: Recipes
for Everyday Food Made Marvelous© 2019 by Teri Turner LLC.
Photography © 2019 by Tim Turner. Reproduced by permission of
Houghton Mifflin Harcourt. All rights reserved.

The post Greek Lemon Chicken from
No Crumbs Left: A Whole30 Endorsed Cookbook
appeared first on
The Whole30® Program.