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Greek Lemon Chicken Thighs And Potatoes




Source of Recipe


WW Recipe Review Board


Recipe Introduction


Servings/4
POINTS® Value/8

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



Recipe Link: http://www.weightwatchers.com/community/mbd/post.aspx?page_size=25&rownum=1&threadpage_no=1&sincedate=3/26/2006%2012:00:00%20AM&thread_id=76433040&board_id=350&forum_id=1&thread_name=Rave:%20Greek%20Lemon%20Chicken%20Thighs%20&%20Potatoes&mod_no=&daterange=2days&viewchange=OPENDATEDESC

List of Ingredients




1/2 cup fresh lemon juice
1/2 cup fat-free chicken broth
2 Tbsp olive oil
4 medium garlic clove(s), minced
2 Tbsp dried basil
1 serving cooking spray (5 one-second sprays per serving)
1 1/2 pound boneless, skinless chicken thigh(s), about 8 thighs
1 pound uncooked new potatoes, cut in half (about 10 small potatoes)


Recipe



1. Place lemon juice, broth, oil, garlic and basil in a large re-sealable 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.
2. Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
3. 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.)