Greek Lemon Chicken Thighs And Potatoes
Fresh lemon juice
Fat free chicken broth
4 clove(s), medium, minced
1 spray(s), (5 one-second sprays per serving)
Uncooked boneless skinless chicken thigh(s)
1½ pound(s), boneless, about 8 thighs
Uncooked new potato(es)
1 pound(s), cut in half (about 10 small potatoes)
- Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
- Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
- Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes. Yields about 2 chicken thighs and 5 potato halves per serving. (Note: You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.)