Greek Lemon Chicken Thighs and Potatoes

Recipe courtesy of melbride2005

1/2 cup fresh lemon juice
1/2 cup fat-free chicken broth
2 Tbsp olive oil
4 medium garlic clove(s), minced
2 Tbsp dried oregano
1 sprays cooking spray
1 1/2 pound boneless, skinless chicken thigh(s), about 8 thighs
1 pound uncooked new potatoes, cut in half (about 10 small potatoes)

Place lemon juice, broth, oil, garlic and oregano in a large resalable 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.

1. Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
2. Place chicken and marinade in pan; add potatoes. Bake 60 minutes or longer for softer potatoes. 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.