Greek Lemon-Garlic Chicken Thighs and Potatoes
Recipe by Virginia Vohasek from allrecipes.com
Dinner 3 Hr. 15 Mins.
Ingredients
4
4 servings
- •½ cup fresh lemon juice
- •½ cup fat-free chicken broth
- •2 tablespoons olive oil
- •4 cloves garlic, minced
- •2 tablespoons dried oregano
- •1 ½ pounds skinless, boneless chicken thighs
- •cooking spray
- •1 pound small new potatoes, halved
Instructions
- Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
- Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
- Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 434
- Carbohydrate: 25g
- Fat: 24g
- Fiber: 4g
- Protein: 30g
- Sugar: 2g
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