Preheat oven to 425 deg.Combine the lemon juice, 1 tablespoon of the oil, the garlic, oregano, marjoram, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper in a large bowl. Add the chicken tossing well to coat, and marinate 20 minutes.
Combine reamining 1/2 tablespoon of oil, 1/4 teaspoon salt, and 1/8 teaspoon 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 chicken and potatoes. Roast chicken and potatoes, 20 minutes; baste with the pan juices. Return the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the chicken registers 170 deg. F about 15-20 minutes longer.
Serving= 1 chicken breast q/ 1/4 cup potatoes, 301 Calories, 9 g Fat, 2 g Sat Fat, 90 mg Cholesterol, 519 mg Sodium, 17 g Carbs, 3 g Fiber, 36 g Protein, 34 mg Calcium WW points:6
Originally Submitted
5/4/2008
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