Photo of Greek Lemon Chicken Thighs And Potatoes by WW

Greek Lemon Chicken Thighs And Potatoes

Points® value
Total Time
1 hr 12 min
12 min
1 hr
Save time and infuse flavour by marinating this hearty Mediterranean dish overnight. The garlicky-lemon flavour is excellent.


Fresh lemon juice

½ cup(s)

Fat free chicken broth

½ cup(s)

Olive oil

1 tbsp(s)


4 clove(s), large, minced

Fresh oregano

2 tbsp(s)

Cooking spray

1 spray(s), (5 one-second sprays per serving)

Uncooked boneless skinless chicken thigh

1½ pound(s), boneless, about 8 thighs

Uncooked new potatoes

1 pound(s), cut in half (about 10 small potatoes)


  1. 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.
  2. Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
  3. 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.)