- 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
MAKEOVER: Lemon-Garlic Roast Chicken (by HPSANDDOLLAR)Submitted by: HPSANDDOLLAR
View the original recipe for Lemon-Garlic Roast Chicken
IntroductionThis 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.
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
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.