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Greek lemon-chicken thighs and potatoes

Greek lemon-chicken thighs and potatoes

9
Points®
Total Time
3 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
Lemon and garlic give this hearty, sheet-pan dish Mediterranean flavor.

Ingredients

Cooking spray

4 spray(s)

Fresh lemon juice

½ cup(s)

Fat free chicken broth

½ cup(s)

Olive oil

2 Tbsp

Garlic

4 clove(s), minced

Dried oregano

2 Tbsp

Uncooked skinless boneless chicken thigh

1½ pound(s), about 8 thighs

Uncooked baby potatoes

1 pound(s), halved

Fresh parsley

¼ cup(s), cut into small sprigs

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 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 1 hour. Sprinkle with fresh parsley sprigs.
  4. Serving size: about 2 chicken thighs and 5 potato halves

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