Copyright 2006, Weight Watchers: Take Out Tonight
1/4 cup fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless bone-in chicken breasts (about 2 pounds)
1 pound small red potatoes, quartered
1/2 cup water
1. Preheat oven to 425.
2. 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 about 20 minutes.
3. 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 a wire rack in the center of a large roasting 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 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 an instant-read thermometer inserted in the thickest part of the chicken registers 170 degrees, about 15-20 minutes longer.