Greek Lemon Chicken Thighs and Potatoes

Ingredients:

• 1/2 cup fresh lemon juice
• 1/2 cup fat-free chicken broth
• 2 Tbsp olive oil
• 4 medium garlic clove(s), minced
• 2 Tbsp dried oregano
• 1 1/2 pound boneless, skinless chicken thigh(s), about 8 thighs
• 1 sprays cooking spray
• 1 pound uncooked new potatoes, cut in half (about 10 small potatoes)

Directions:

• Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
  
• Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
  
• Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes