Photo of Greek lemon-chicken thighs and potatoes by WW

Greek lemon-chicken thighs and potatoes

9
9
6
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
Lemon and garlic give this hearty dish Mediterranean flavor. Let the chicken marinate overnight for the best result. You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes. This one-dish meal can be made in just 15 minutes. Marinating the chicken in a zip-top plastic bag makes the clean-up extremely easy. Serve this chicken dish with mixed salad greens topped with feta cheese, roasted red peppers and a Greek vinaigrette dressing.

Ingredients

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)

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 until chicken is cooked through and potatoes are tender, about 60 minutes. Yields about 2 chicken thighs and 5 potato halves per serving.

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