Lemon Garlic Chicken with Potatoes- authentic & low fat versions- (LOW FAT 10 ww pts)

By Rander9576

Ingredients

• 4 servings
• 3 1/4 - 3 3/4 pound chicken, cut into quarters
• 3 1/2 pounds of potatoes
• juice from 2-3 medium lemons
• 2 teaspoons of salt
• 1 heaping tablespoon of oregano
• 1/2 teaspoon of pepper
• 8 cloves of garlic, finely chopped
• 1/2 cup of olive oil
• 1 1/2 cups of water
• Low Fat Version
• 1/2 cup(s) fresh lemon juice
• 1/2 cup(s) fat-free chicken broth
• 2 Tbsp olive oil
• 4 clove(s) (medium) garlic clove(s), minced
• 2 Tbsp dried oregano
• 1 1/2 pound(s) uncooked boneless, skinless chicken thigh(s), about 8 thighs
• 1 spray(s) cooking spray
• 1 pound(s) uncooked new potato(es), cut in half (about 10 small potatoes)

Details

Servings 4

Preparation

Step 1

Preheat oven to 355°F (180°C).

Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.

Low Fat Version:

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 until chicken is cooked through and potatoes are tender, about 60 minutes. Yields about 2 chicken thighs and 5 potato halves per serving.