This is a recipe I’ve made for years, and it’s so refreshing and healthy. Serve it with whatever green vegetable looks good at the market or in your garden. I am obsessed with asparagus, so it has been my side dish of choice lately, just lightly sauteed in a skillet.
3 lemons (or 1/2 cup lemon juice)
1/2 cup fat-free chicken broth
2 Tbsp. olive oil
4 medium garlic cloves, minced
2 Tbsp. fresh oregano
8 boneless, skinless chicken thighs (about 1 1/2 pounds)
1 1/2 pounds uncooked new potatoes, cut in half
1 small onion, cut into wedges (optional)
Juice 2 1/2 lemons and place juice and juiced lemon halves into a large resealable plastic bag or glass bowl. Slice the remaining half lemon into thin slices and add to the bag or bowl. Add broth, oil, garlic, oregano, and chicken. Seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
Coat a large baking dish (10″ x 15″ or so) with non-stick cooking spray. A larger pan will allow the sauce to cook down better.
Place chicken and marinade in pan, including lemon halves. Top each thigh with a slice of lemon. Add potatoes. This time, I used two pounds of mini gold potatoes I found at the market. They were about the size of marbles and didn’t need peeled or halved. Just wash and add!
Bake at 350 degrees F. for 60 minutes to 1 hour 20 minutes, until chicken is done and potatoes tender.