Lemon-Garlic Roast Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup fresh lemon juice1 1/2 tbsp. extra-virgin olive oil3 cloves garlic, minced1 tsp. dried oregano1/2 tsp. dried marjoram3/4 tsp. salt1/4 tsp. pepper4 skinless boneless chicken breasts1 lb. fingerling potatoes, chopped1/2 cup water
1. Preheat oven to 425*
2. Combine the lemon juice, 1 tblsp. olive oil, 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.
3. Meanwhile, combine the remaining 1/2 tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add the potatoes and toss well to coat. Place on a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4. Remove the chicken from the marinade; reserve marinade. Remove the potatoes from the oven, 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GNCRAZY.
2. Combine the lemon juice, 1 tblsp. olive oil, 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.
3. Meanwhile, combine the remaining 1/2 tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add the potatoes and toss well to coat. Place on a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4. Remove the chicken from the marinade; reserve marinade. Remove the potatoes from the oven, 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GNCRAZY.
Nutritional Info Amount Per Serving
- Calories: 293.4
- Total Fat: 6.8 g
- Cholesterol: 68.4 mg
- Sodium: 514.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.3 g
- Protein: 30.5 g
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