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
0.5 cup(s)
Fat free chicken broth
0.5 cup(s)
Olive oil
2 Tbsp
Garlic
4 clove(s)
Dried oregano
2 Tbsp
Uncooked skinless boneless chicken thigh
1.5 pound(s)
Uncooked baby potatoes
1 pound(s)
Fresh parsley
0.25 cup(s)
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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