Sunday, 12 August 2007

Greek Lemon Chicken Thighs And Potatoes

This is what I made for supper tonight (though I used boneless breasts). I found it on the Canadian Weight Watcher site (I'm an online member).

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

Save time and infuse flavour by marinating this hearty Mediterranean dish overnight. The garlicky-lemon flavour is excellent.

1/2 cup fresh lemon juice
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.)

1 comment:

OldOldLady Of The Hills said...

This sounds like a really delicious dish! Yummy....! I may have to try this one.