Greek Lemon Chicken Thighs And Potatoes
1
Points®
Temps total: 1 h 12 min • Préparation: 12 min • Cuisson: 1 h • Portions: 4 • Difficulté: Facile
Save time and infuse flavour by marinating this hearty Mediterranean dish overnight. The garlicky-lemon flavour is excellent.
Ingrédients
Fresh lemon juice
½ cup(s)
Fat free chicken broth
½ cup(s)
Olive oil
1 tbsp(s)
Garlic
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)
Instructions
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.)
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