Family Dinner: Baked Chicken with Potatoes and Artichokes

If you are anything like me, you are incredibly incredibly good looking stark raving mad lazy about housework eat a lot of chicken. If so, then like me, you are probably always on the lookout for ways to make that chicken new and exciting. Kind of like a marriage?.....but we won't go there.

Anyhoo....I made this the other week, and decided it was easy and good enough to share. A nice change from other baked chicken breast meals. Plus it has the veggies with it, so you don't really need to add a side, unless you want to. I wanted to, so I roasted up some green beans too.

Baked Chicken with Potatoes and Artichokes
Makes 6 servings
300 cals / 6g fat / 26g carbs / 38g protein

~2 lbs chicken breasts (the pack that comes with 3)
1.5 lbs baby red potatoes (or new or baby Yukon)
1 10 oz box frozen artichoke hearts
15 peeled cloves of garlic
4 tsp olive oil, divided
1 lemon
1/2 cup white wine (or omit and just use 1 cup broth)
1/2 cup chicken broth
2 TB fresh oregano
6 tsp reduced-fat crumbled feta
Salt and Pepper

1. Mince 3 cloves of the garlic and add to a large dish, zip loc bag, or bowl (for marinating the chicken). Stir in zest and juice from the lemon. Add 1 TB chopped oregano, 2 tsp olive oil, wine (if using), and broth. Mix well. Trim the fat and gross stuff off the chicken breasts, then split in half horizontally to make 6 pieces. Add chicken to the marinade, cover and refrigerate at least one hour and up to overnight.

2. Heat oven to 425. Spray a rimmed baking pan with cooking spray.

3. Wash and cut the potatoes into quarters or halves, depending on size. And add to large bowl. Add 12 whole peeled garlic cloves, 1 TB chopped oregano, 2 tsp olive oil, and frozen artichoke hearts. Season liberally with salt and pepper. Toss to coat and mix we'll, then spread evenly in prepared baking dish. Bake for 25-30 minutes, then remove from oven.

4. Drain marinade from chicken and lay on top of partially baked potatoes. Season each chicken breast with salt and pepper, then return to oven and bake for 25 minutes, until chicken is done and juices are clear. Top each breast with 1 tsp feta and serve.