Simple Greek Lemon Chicken Thighs with Potatoes Low Fat for 1
Infused with the vibrant flavors of the Mediterranean, this Simple Greek Lemon Chicken Thighs with Potatoes recipe is a low-fat, single-serving delight perfect for a healthy yet satisfying dinner. Tender, marinated boneless chicken thigh is seasoned with zesty lemon juice, fragrant oregano, and a hint of cumin, then roasted to golden perfection alongside baby potatoes that soak up the aromatic marinade. A touch of low-sodium chicken broth ensures the dish stays moist and flavorful as it bakes, making it both wholesome and comforting. Ready in just 45 minutes and cooked in a single skillet, it’s an easy, fuss-free meal for one that delivers bold Greek-inspired taste without the guilt. Garnished with freshly chopped parsley, this dish is as beautiful to serve as it is delicious to eat. Perfect for those seeking quick, healthy, and flavor-packed one-pan meals!
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken thigh
- 150 grams baby potatoes
- 1 teaspoon olive oil
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon lemon zest
- 1 clove garlic, minced
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cumin
- 60 milliliters low-sodium chicken broth
- 1 teaspoon fresh parsley, chopped (optional garnish)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Thoroughly wash the baby potatoes and slice them in half for even cooking.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, ground cumin, salt, and black pepper to create a marinade.
Rub half of the marinade onto the chicken thigh, ensuring it is evenly coated. Let it marinate for at least 5 minutes while you prepare the potatoes.
Toss the potatoes with the remaining marinade, making sure they are well coated.
Heat a non-stick, oven-safe skillet over medium heat. Add the chicken thigh and sear for 2 minutes on each side until lightly golden.
Remove the chicken from the skillet and set aside momentarily. Add the marinated potatoes to the skillet, spreading them out evenly.
Nestle the chicken thigh back into the skillet, placing it on top of the potatoes. Pour the chicken broth around the sides of the skillet to keep the dish moist while roasting.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken thigh reaches an internal temperature of 75°C (165°F) and the potatoes are tender.
Carefully remove the skillet from the oven. Let the dish rest for 2 minutes before serving.
Garnish with freshly chopped parsley if desired, and enjoy your Simple Greek Lemon Chicken Thighs with Potatoes!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
