Greek Lemon Chicken Thighs And Potatoes

Greek Lemon Chicken Thighs And Potatoes

1/2 cup fresh lemon juice (two lemons)
1/2 cup fat-free chicken broth
1 Tbsp olive oil
4 clove garlic clove(s), minced
2 Tbsp fresh oregano
1 sprays cooking spray, (5 one-second sprays per serving)
1 1/2 pound skinless chicken thigh(s), boneless, about 8 thighs
1 pound uncooked new potatoes, cut in half (about 10 small potatoes)

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.

Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.

Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes. Yields about 2 chicken thighs and 5 potato halves per serving. (Note: You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.)

Looks pretty bland but it was very lemony and garlicy ... yummy! I used chicken breasts and ground oregano (cuz I had no fresh). Though I've made it in the past, it's been a while. And in my effort to get used to the crockpot, I cooked it in that rather than the oven, which worked out well.

From Weight Watchers Canada

POINTS Value: 7
Servings: 4
Preparation Time: 12 min
Cooking Time: 60 min
Level of Difficulty: Easy