Lemon-Oregano Chicken with Olives & Potatoes

4–7 Prep 15 min Cook 55 min Serves 6

A large pan lets the chicken and vegetables rest in one layer. Why is space so key? The heat circulates and the food browns to perfection.

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½ cup fresh lemon juice (from about 3 lemons) 3 medium garlic cloves, finely chopped 1 tbsp dried oregano 2 tsp extra-virgin olive oil 1 tsp salt ¾ tsp black pepper 6 skinless boneless chicken thighs (about 1¾ lb) 1¾ lb white potatoes, cut lengthwise into 1-inch-thick wedges 1 large onion, root left intact, cut into 6 wedges 10 oz halved baby artichokes, fresh or frozen (thawed and patted dry) 12 small oil-cured black olives, pitted 1. Preheat the oven to 425°F. Spray a large sheet pan with cooking spray.

2. In a small bowl, whisk the lemon juice, garlic, oregano, oil, salt, and black pepper.

3. Place the chicken, potatoes, onion, artichoke hearts, and olives in the roasting pan; drizzle with the lemon mixture. Roast until the chicken is cooked through and the vegetables are tender and browned, 50 to 55 minutes.

Per serving (1 chicken thigh and ¹⁄6 of the vegetables) 320 Cal, 8 g Total Fat, 2 g Sat Fat, 591 mg Sod, 32 g Total Carb, 3 g Sugar, 6 g Fib, 30 g Prot.

TEST KITCHEN TIP

Baby artichokes are actually fully mature artichokes that are edible in their entirety. Unlike large artichokes, the leaves are soft and tender and there’s no choke to scoop out.