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Wednesday night I made Opal42’s Greek Lemon-Chicken and Potatoes. I made a couple of changes. Her recipe called for thighs, I used breasts. I also used Red Potatoes where hers called for New Potatoes. I didn’t eat it till lunch Friday, so here it is in my plasticware container portioned out. 1 Red potato per serving and 1/4 of a breast
First thing I did was dice the garlic (and was there A LOT!)

I then mixed together the broth, lemon juice, and herbs (I added the garlic shortly after)

Since I had to run out for a couple of hours I put everything in a plastic bag and let it marinade.

When I came back I sliced up my Red Potatoes and put them in an 8×8 (9×11 just seemed to big)
I then topped it when the chicken and marinade
I covered it and baked it for 30 minutes, and then uncovered for another 15. It was done perfectly. I tossed it in a bowl let it cool and covered and stuck it in my fridge. I pulled out a portion for my lunch yesterday.
It was very good, just a bit too garlicy. Less garlic next time. I might add in some pepper, its just missing something. I am sure I will think about it later. It was really quite simple to make and I think letting the chicken marinate helped with the flavor.

Greek Lemon Chicken Thighs and Potatoes

Servings: 4


  • 1/2 cup fresh lemon juice
  • 1/2 cup fat-free chicken broth
  • 4 clove garlic clove(s), minced
  • 2 Tbsp dried oregano
  • 1 pound uncooked new potatoes, cut into half, about 10
  • 1 pound uncooked boneless, skinless chicken breast


Preheat oven to 350F. Coat a 9- X 11-inch 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. Yields about 2 chicken thighs and 5 potato halves per serving.
You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.

235 cal, 2.1g fat, 0.6g sat fat, 66mg chol, 278 mg sod, 23.3g carb, 3.1g fib, 30.3 g prot

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