Lemon-Oregano Chicken with Olives & Potatoes
1
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
Instructions
1
Preheat the oven to 425°F. Coat a large sheet pan with cooking spray.
2
In a small bowl, whisk the lemon juice, garlic, oregano, oil, salt, and black pepper.
3
Place the chicken, potatoes, onion, artichokes, and olives on the prepared pan; drizzle with the lemon mixture. Roast until the chicken is cooked through and the vegetables are tender and browned, 50 to 55 minutes.
4
Serving size: 1 chicken thigh and 1⁄6 of the vegetables
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