Diva Tasting: Greek Chicken and Vegetables…

Greek Chicken and Vegetables


½ Cup Fresh Lemon Juice

½ Cup Chicken Broth

3 Tablespoons Olive Oil

4 Cloves Garlic, Minced

1 Tablespoons Dried Oregano

1 Tablespoon Dried Rosemary

8 Skinless, Boneless Chicken Thighs

Cooking Spray

1 Pound Small New Potatoes, Halved

1 Package Cremini Mushrooms; Slices


Step 1 Combine lemon juice, chicken broth, olive oil, garlic, rosemary and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.

Step 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with cooking spray.

Step 3 Pour chicken and marinade into the prepared baking pan. Arrange potatoes and mushrooms around the chicken.

Step 4 Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with Sautéed spinach and garlic bread. Serves 6-8


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