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Photo of Greek lemon chicken thighs and potatoes by WW

Greek lemon chicken thighs and potatoes

9 - 12
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
Save time and infuse flavour by marinating this hearty Mediterranean dish overnight. The garlicky-lemon flavour is excellent.

Ingredients

Lemon Juice, Fresh

120 ml, fresh

Baxters Favourites Chicken Broth

1 can(s), use 120ml, low-fat

Garlic

4 clove(s), minced

Oregano, Dried

2 teaspoons, level

Calorie controlled cooking spray

5 spray(s)

Chicken Thigh, Skinless, Boneless, raw

600 g, about 8 thighs

Potato(es), Raw

450 g, uncooked, cut in half (about 10 small potatoes)

Instructions

  1. Place lemon juice, broth, 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.

Notes

You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.

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