Greek Lemon-Chicken Thighs and Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp olive oil4 medium garlic cloves, minced2 Tbsp dried oregano1 spray cooking spray1 pound uncooked new potatoes, cut in half (about 10 small potatoes)1/2 cup vegetable broth2 pounds uncooked boneless, skinless chicken thighs1/2 cup ReaLemon Lemon Juice, Natural Strength
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 two hours or up to overnight in refrigerator. Preheat oven to 350. Coat a 9x11inch pan with cooking spray. Place chicken and marinade in pan; add potatoes. Bake until chicken is cooked through and potatoes are tender, about 60 minutes.
Serving Size: Makes approx. two chicken thighs and five potato halves per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user AMYBETH70.
Serving Size: Makes approx. two chicken thighs and five potato halves per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user AMYBETH70.
Nutritional Info Amount Per Serving
- Calories: 412.8
- Total Fat: 21.2 g
- Cholesterol: 182.2 mg
- Sodium: 442.3 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.0 g
- Protein: 36.9 g
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