Recipe: Lemon-Garlic Roast Chicken (WW Points=6)

Lemon-Garlic Roast Chicken

1/4 cup fresh lemon juice
1 1/2 Tbsp. extra virgin olive oil, divided
3 cloves garlic, minced
1 tsp. oregano
1/2 tsp. marjoram
3/4 tsp. salt, divided
1/4 tsp. freshly ground pepper
4 skinless, bone-in chicken breasts (I'm sure it would be fine with boneless too)
1 pound small red potatoes, quartered
1/2 cup water

Preheat oven to 425 F

Combine the lemon juice, 1 T. of the oil, the garlic, oregano, marjoram, 1/2 tsp of salt and 1/8 tsp. pepper in a large bowl. Add the chicken, tossing well to coat and marinate 20 minutes

Meanwhile, combine the remaining 1/2 T. oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.

Remove the chicken from the marinade, reserve marinade. Remove the potatoes from the oven and place the chicken on the wire rack. 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 F.

4 servings, 6 WW points per serving