Lemon-Oregano Chicken with Olives & Potatoes
7
Points®
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
6
Difficulty
Easy
A large pan lets the chicken and vegetables rest in one layer. Why is space so key? The heat circulates and the food browns to perfection. Baby artichokes are actually fully mature artichokes that are edible in their entirety. Unlike large artichokes, the leaves are soft and tender and there’s no choke to scoop out.
Ingredients
Cooking spray
5 spray(s)
Fresh lemon juice
½ cup(s), from about 3 lemons
Garlic
3 clove(s), finely chopped
Dried oregano
1 Tbsp
Olive oil
2 tsp, extra-virgin
Table salt
1 tsp
Black pepper
¾ tsp, coarsely ground
Uncooked skinless boneless chicken thigh
1¾ pound(s), 6 thighs
Uncooked potato
1¾ pound(s), white, cut lengthwise into 1-inch-thick wedges
Onion
1 large, root left intact, cut into 6 wedges
Frozen artichoke
10 oz, baby, or fresh, thawed and patted dry
Olives
12 olive(s), small, oil-cured black, pitted
