Photo of Greek lemon-chicken thighs and potatoes by WW

Greek lemon-chicken thighs and potatoes

7 - 9
PersonalPoints™ per serving
Total Time
3 hr 15 min
15 min
1 hr
Lemon and garlic give this hearty, sheet-pan dish Mediterranean flavor. For the best possible flavor results, we recommend marinating the chicken overnight, and the great new is that you can prep this on-dish meal in about 15 minutes. We like to set it all up in a zip-top plastic bag to make the clean-up extremely easy, and to fully immerse the chicken in the delicious marinade. If you prefer boneless, skinless chicken breasts, they'll work just as well, as long as you reduce the cooking time by 15 minutes.


Fresh lemon juice

½ cup(s)

Fat free chicken broth

½ cup(s)

Olive oil

2 Tbsp

Garlic clove(s)

4 medium clove(s), minced

Dried oregano

2 Tbsp

Uncooked boneless skinless chicken thigh(s)

1½ pound(s), about 8 thighs

Cooking spray

1 spray(s)

Uncooked new potato(es)

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

Fresh parsley

¼ cup(s), sprigs


  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 sheet pan with cooking spray.
  3. Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes. Sprinkle with fresh parsley sprigs.
  4. Serving size: About 2 chicken thighs and 5 potato halves