Recipe(tried): Lemon-Garlic Roast Chicken (This is excellent) (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 (I used 4 really huge ones)
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 (I used the teeniest ones in the bag of baby reds and left them whole)
1/2 cup water

1. Preheat oven to 425 F

2. 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 (I used a ziploc). Add the chicken, tossing well to coat and marinate 20 minutes (I marinated for 3 hours but I didn't plan that!!)

3. 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 rasting pan. Arrange the potatoes around the rack and roast 20 minutes.

4. Remove the chicken from the marinade, reserve marinade. Remove the potatoes from the oven and plae 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. (I didn't need the last 20 minutes, my chicken pieces were done. The potatoes were done, too, since they were small.)

4 servings, 6 WW points per serving