1/4 cup fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon marjoram
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 skinless bone-in chicken breasts
1 pound small red potatoes, quartered, or really small ones left whole
1/2 cup water
Preheat oven to 425 degrees.
Combine the lemon juice, 1 tablespoon of the oil, the garlic, oregano, marjoram, 1/2 teaspoon of salt and 1/8 teaspoon pepper in a large bowl. Add the chicken, tossing well to coat and marinate 20 minutes to all day.
Meanwhile, combine the remaining 1/2 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the potatoes and toss well to coat.
Place potatoes in pan and roast 20 minutes.
Remove the chicken from the marinade, reserve marinade. Add chicken to pan. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes, baste with the pan juices. Return the pan to the oven and roast until the internal temperature is 170 degrees.
Makes 4 servings
Calories 53, Fat 5 g, Carbs 2 g, Sodium 401 mg, Fiber trace.
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