Greek lemon-chicken thighs and potatoes
Fresh lemon juice
Fat free chicken broth
4 medium clove(s), minced
Uncooked boneless skinless chicken thigh(s)
1½ pound(s), about 8 thighs
Uncooked new potato(es)
1 pound(s), cut in half (about 10 small potatoes)
¼ cup(s), sprigs
- 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.
- Preheat oven to 350ºF. Coat a sheet pan with cooking spray.
- 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.
- Serving size: About 2 chicken thighs and 5 potato halves