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Greek Lemon Chicken Thighs and Potatoes


  • 1/2 cup fresh lemon juice
  • 1/2 cup fat-free chicken broth
  • 2 Tbsp. olive oil
  • 4 medium garlic cloves, minced
  • 2 Tbsp. dried oregano
  • 1 1/2 lb. boneless, skinless chicken thighs, about 8 thighs
  • 1 lb. 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 350 degrees F. Coat a 9x11 inch pan with cooking spray.


Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes. (Note: You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.)

By Jayme from Harrisonburg, VA


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