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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 138.5
  • Total Fat: 1.5 g
  • Cholesterol: 68.5 mg
  • Sodium: 514.1 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 27.5 g

View full nutritional breakdown of MAKEOVER: Lemon-Garlic Roast Chicken (by HPSANDDOLLAR) calories by ingredient
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MAKEOVER: Lemon-Garlic Roast Chicken (by HPSANDDOLLAR)

Submitted by: HPSANDDOLLAR

View the original recipe for Lemon-Garlic Roast Chicken

Introduction

This taverna-style chicken is usually prepared with the whole bird, but to save time (without skimping on flavor) we opted for using skinless chicken breasts and roasting them on a bed of potatoes. This taverna-style chicken is usually prepared with the whole bird, but to save time (without skimping on flavor) we opted for using skinless chicken breasts and roasting them on a bed of potatoes.
Number of Servings: 4

Ingredients

    1/4 cup fresh lemon juice
    3 cloves garlic, minced
    1 tsp. dried oregano
    1/2 tsp. dried marjoram
    3/4 tsp. salt
    1/4 tsp. pepper
    4 skinless boneless chicken breasts
    1/2 cup water

Tips


Directions

1. Preheat oven to 425*
2. Combine the lemon juice, garlic, oregano, marjoram, 1/2 tsp. salt,
1/8 tsp. pepper in a large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.
Arrange the potatoes around the rack and roast 20 minutes.
3. Remove the chicken from the marinade; reserve marinade. and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes; baste with the pan juices. Return the pan to the oven and roast until an instant-rea thermometer inserted in the thickest part of the chicken registers 170* F, about 15-20 minutes longer.






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