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Ingredients
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½ cup fresh lemon juice
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½ cup fat-free chicken broth
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2 tablespoons olive oil
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4 cloves garlic, minced
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2 tablespoons dried oregano
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1 ½ pounds skinless, boneless chicken thighs
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cooking spray
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1 pound small new potatoes, halved
Directions
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Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
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Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
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Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
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Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
434 | Calories |
24g | Fat |
25g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 434 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 6g | 29% |
Cholesterol 96mg | 32% |
Sodium 138mg | 6% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 2g | |
Protein 30g | 60% |
Vitamin C 39mg | 43% |
Calcium 69mg | 5% |
Iron 4mg | 19% |
Potassium 759mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.