If you could only make one chicken recipe before you DIE, this would be the one!

[Gracie]

This recipe is from the WW cookbook, Take Out Tonight. This chicken is the best I've had in ages! I am rating it a 21 21 on a scale of 1 - 10. :eek:

Lemon-Garlic Roast Chicken

1/4 C. fresh lemon juice
1 1/2 T. extra virgin olive oil, divided
3 cloves garlic, minced (I used 4 really huge ones)
1 tsp. oregano
1/2 tsp. marjoram
3/4 tsp. salt, divided
1/4 tsp. freshly ground pepper
4 skinless, bone-in chicken breasts (I'm sure it would be fine with boneless too)
1 pound small red potatoes, quartered (I used the teeniest ones in the bag of baby reds and left them whole)
1/2 C. water

1. Preheat oven to 425 F
2. Combine the lemon juice, 1 T. of the oil, the garlic, oregano, marjoram, 1/2 tsp of salt and 1/8 tsp. pepper in a large bowl (I used a ziploc). Add the chicken, tossing well to coat and marinate 20 minutes (I marinated for 3 hours but I didn't plan that!!)
3. Meanwhile, combine the remaining 1/2 T. oil, 1/4 tsp salt and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large rasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4. Remove the chicken from the marinade, reserve marinade. Remove the potatoes from the oven and plae the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes, baste with the pan juices. Return the pan to the oven and roast until the internal temperature is 170 F. (I didn't need the last 20 minutes, my chicken pieces were done. The potatoes were done, too, since they were small.)

4 servings, 6 WW points per serving

[Melman]

Wow! That sounds wonderful! I'm printing it right this second. I think this could be in my weekend cooking festivities!! Thanks bunches!!

[ebobbitt]

As I have heard nothing but good things about that cookbook, I'll be purchasing one on Tuesday. Thanks for posting the recipe.

[Susan]

Thanks for posting this! I am printing it off now! I have a freezer full of chicken breasts calling my name....

[KimKelly]

Goodness...with a review like that it's a must try! Thanks for posting it.

Kim

[SusanL]

Since we had Psycho Chicken last night, this recipe will have to wait till next week, but it sounds wonderful!! Maybe it will become another chicken icon;)

[Peggy C.]

I agree witha recommendation like that how can I not print it?

[Carolina68]

Yum, sounds good. I was just getting ready to start on my menu plan for next week, with a rating this high, I gotta try it! ;) Thanks!

[lsdesign]

Here's the lemon-garlic-herb-salt rubric that can't be beat. Reminds me of the Rosemary Chicken Skewers from June '02 without the extra effort of skewering. I'm trying this one. Thanks for posting this one, Gracie.

[HRJ]

OK, this has gotta go on the menu for the weekend -- I actually have all the ingredients on hand.

One question: are those measurements are for dried herbs? I've got oregano in my garden right now, so I'm planning to use it fresh, which would mean tripling the amount, to 3 tsp. That sounds right to me, just want to check.

Thanks for the great review!

Helene

[Gracie]

Hi Helene -

The ingredients are for dried oregano. This book has been wonderful. We've made several things out of it (I always forget I have other cookbooks when I get something new) and we've loved everything (except for the Chicken Piccata but even that was ok).

With all due respect to Psycho Chicken, which I love, this is better. I think you could even adapt the Psycho slashing technique for even more flavor (if that's possible).

Loren

[smpv]

This sounds great. I have one question. Did you marinate and cook with the skin on. The recipe doesn't specify skinless chicken breasts.

Thanks in advance.

Pat

[HRJ]

Yum, Yum, Yum. Made this for dinner tonight, and it was wonderful. I've had a series of less-than-stellar recipe experiments lately, so DH and I were both extra pleased to end up with something so good.

I used boneless, skinless chicken breasts, because that's what I had in the freezer, and it worked fine -- I imagine it would be quite good with skin-on breasts, to get that nice crispy roasted chicken feel, but, of course, would have more fat.

I used fresh oregano, and threw in a little fresh rosemary, too, instead of the marjoram. I used little Yukon Gold potatoes, because I had bought a pound of them earlier in the week, and they were just excellent -- DH was going on and on about how they were "perfect roasted potatoes."

For a side, I threw a small pan of asparagus coated with just a touch of olive oil into the oven at the same time I put the chicken in.

And for dessert, I made the fresh strawberry pie from Epicurious that someone mentioned in a strawberry thread a few months back -- it's finally strawberry time here in Massachusetts! :)

All in all, it was a lovely dinner -- just what we needed on a dreary, rainy, cold Saturday.

Thanks again, Loren!

Helene

[ginny177]

Gracie, HRJ - I'm a little confused about the potato handling. Do you begin wth them on the rack and move them to the bottom of the baking pan when you put the chicken on the rack ?
I don't understand why in step 4 it says to "remove" the potatoes - then says to pour the marinade over the chicken and potatoes .
TIA for clarificaton.

[Gracie]

Ginny that's funny because I was confused too and I can't remember being confused by a recipe in a very long time!! :D

I put a rack in my roasting pan (and Pat (smpv) I used skinless breasts with bones in) and put the small potatoes on the rack by themselves for the first 20 minutes. Then I moved them to either side and put the chicken breasts in the middle of the rack. Then I basted the marinade on the chicken and on the potatoes. So my rack had potatoes on both ends and chicken in the middle.

I didn't get the "roasting on a bed of potatoes" either. I would even use this marinade method to make roasted potatoes if I wasn't making the chicken.

Loren

[Francile]

Sorry, I'm a newbie to this site. What is the WW cookbook?

[valchemist]

Francile,

I believe it is a Weight Watchers Cookbook which is available only if you belong to Weight Watchers. Someone correct me if I am wrong...I am not a member.

Welcome to the BB!

Val

[Gracie]

Not only is the cookbook only available at WW centers, it's only available in parts of the country. I had JeAnne (greysangel) send it to me from NJ since they've never heard of it up here in MA.

However, if you can find one, I would strongly recommend it.

Loren

[HRJ]

I was a little confused about the potato part, too -- what I did was place a small rack in a deep roasting pan, which left about 2 inches along the sides.

I placed the potatoes along the sides, not on the rack, and roasted them for the first 20 minutes, then just plopped the chicken onto the empty rack, poured the marinade over the whole thing, and put the pan back in the oven. Worked fine, and I didn't have to move anything around.

We had some of the leftover chicken with a spinach salad for dinner tonight. There's still enough chicken left for one more serving, and it occurred to me that it would make a GREAT chicken salad, with a little low-fat mayo/non-fat yogurt/non-fat sour cream dressing. I'll probably add some red peppers, too. So we'll get two excellent dinners and one excellent lunch from this recipe.


Helene

[Melman]

My chicken and potatoes are in the oven right this minute. Nope...I take that back. The oven just beeped and the chicken is ready. I'm not sure how the chicken actually cooked in only 20 minutes, but I checked all the pieces in a couple of different directions and it keeps saying at least 170.

I cooked the red-skinned potatoes on the roasting rack by themselves for 20 minutes. I had to read that direction a couple of time too and finally realized what it said: "Remove the potatoes from the oven and place the chicken on the wire rack." It finally hit me that all you do is take the PAN from the oven and put the chicken on the rack along with the potatoes. I was ready to remove the potatoes, too, but realized they wouldn't be done that fast.

I only tasted a tiny bit of the chicken so far since it's really part of my meals for this week. Very good...very lemon-y. After I have it for either lunch or dinner tomorrow, I'll post back.

[ginny177]

I'd like to make this recipe when my son, DIL and grandaughter(3)come for their first visit since the littlest angel was born. It looks like an easy - one pan meal (the asparagus side dish looks good, too)so I can spend my time with them and not in the kitchen.

Do you think the recipe could be increased to serve a few more of my children - if they can join us? I was considering adding more of the ingredients, but not increasing the cooking times. How does that sound ?
Thanks again !
if

[Gracie]

Ginny I think that would be fine. Just to double or triple the marinade depending on how many chicken breasts and potatoes. I agree that the cooking time should remain the same if you keep the potatoes small and the chicken pieces uniform.

Loren

[Wendy w]

Originally posted by Gracie
Not only is the cookbook only available at WW centers, it's only available in parts of the country. I had JeAnne (greysangel) send it to me from NJ since they've never heard of it up here in MA.

However, if you can find one, I would strongly recommend it.

Loren

Thanks for solving the mystery, Loren. After hearing this book praised to the heavens, I searched both half.com & Amazon and couldn't find a listing for this. Boy...JeAnne could make a little side job of this.;) ;) ;)

[Susan]

Have to chime in about this recipe too! I made it for dinner tonight and WOW!!!!!!!!!!!!!!!!!! We all loved it! My two dds practically licked their plates! I used boneless breasts and red tatoes (quartered). I don't have a small rack so I just plopped the chix right in the middle of the roasting pan with fine results. I left mine in for the full amount of time and the chix was so tender and moist. YUM! I can't wait to eat the leftovers. I served it with a green salad and whole wheat couscous.

Thank you again for posting this wonderful recipe, Loren! :D

~Susan~

[Lee]

Gracie,

I made this for dinner tonight and it was awesome! Thanks!

[Gracie]

I'm so glad everyone likes this. I just had to spread the word!!

Loren

[newtricks]

Loren -

I made it and yes, it was delicious. Dh AND both ds's loved it. Roast potatoes are always a hit in my house and these were superb. Thanks!

Barbara

[Tiger]

I made this last night and DH and I both thought it was very good !
I did have a problem thought. My juices burnt off. The smoke decector went off! I threw some water into the pan and it was fine. (I'm sure I should have put in chicken broth) Did anyone have this problem? Maybe my pan was too big. But that's the only pan that will hold my rack.
Even with this problem I'll make it again, just add more marinade.
I still like psycho chicken better. But that's the only chicken recipe I let myself keep the skin on so it's not as light as this one.
Can't ever have too many good chicken recipes!!

[Peggy C.]

I made this last night and we really enjoyed it, and talk about easy! My neighbor was milling around her back yard doing some work and talking on her cordless phone and yelled in to me that I was torturing her because my dinner smelled so good! LOL!

[Tizzylish]

I made this last night and it was fantastic! I did a few changes, I first slashed the breasts and rubbed the marinade in, let it sit for 5 hours in the frig, then when it came time to roast the potatoes and chicken, instead of using a rack I used a bed of onions (my fiance loves carmalized onions), took the chicken out and the pan juices and jacked the oven up to 500 degrees to brown the onions and potatoes, it turned out so delicious! I couldn't wait for the leftovers this afternoon! Thank you for passing on such an easy and tasty recipe! :)

[greysangel]

Loren- You're going to have to check out the roasted chicken with coconut lime glaze...it rocked!

I'll have to stick this one on the menu!

JeAnne

[Carolina68]

I made this last night and we enjoyed it a lot. I did have the same problem as Tiger with the marinade and juices burning off, but I assumed it was because of the size of my roasting pan. I added about a cup of water and that solved the problem and kept the smoke alarm from going off.

[Chefzhat]

FYI - I did this last night with a whole fryer chicken. I lowered the temp to 325 and roasted it for 2 hours. Totally yummy!!!

[Gracie]

Tizzylish - I love the idea of carmelized onions! I'll have to try that next.

And JeAnne - I will put the coconut lime chicken on next week's menu if I can find lemongrass. I was thinking about that when I read your post on the other thread.

Loren

[Araceliz]

this is the first recipe i have done off the site..and it was awesome...the dh LOVED the potatoes. I made it with boneless chicken breast and it was REALLY good... i think i need that ww cookbook....Good thing i am weighing in tonite!
Ari!~

[sharris315]

I made this for dinner last night--followed the recipe except I used fresh oregano and instead of margoram used fresh rosemary. We all liked it a lot--but I LOVE the leftovers today. It is great sliced and cold in a sandwich or salad!

Shar

[Mickey17]

Just wanted to add another rave review to this recipe!

This was fabulous. DH LOVED it. He wants it added to the regular rotation.

[Linda in MO]

I also tried this last week and we really enjoyed it. Here's another recipe that I make which is quite similar, but calls for more veggies. I think the last time I made it, I used Penzey's Greek seasoning in addition to the oregano.

* Exported from MasterCook *

Lemon Greek Chicken

Recipe By : I adapted from Pampered Chef
Serving Size : 4 Preparation Time :0:00
Categories : Chicken , One Dish Meals


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bone-in chicken breast halves with or without the skin on (2 1/2 to 3 lbs.) -- OR 1 chicken, cut up into pieces
2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 Tablespoons olive oil
4 large cloves of garlic -- pressed
2 to 3 teaspoons dried oregano
3/4 teaspoon salt
1/8 teaspoon pepper
Greek seasoning to taste, optional
2 baking potatoes (OR red new potatoes--about 1 1/4 to 1 1/2 lbs.) -- cut in wedges or chunks
1 red onion -- cut in wedges
1 to 2 red peppers OR yellow, orange, etc. -- cut in chunks
8 ounces fresh whole mushrooms

Preheat oven to 400 degrees.

In a small bowl mix zest, juice, olive oil, garlic, oregano, salt, and pepper. Mix well and set aside.

In a 9x13 pan sprayed with Pam, mix all the vegetables. Pour 1/2 the lemon juice mixture over this and toss to coat. Sprinkle lightly with additional salt and pepper or Greek seasoning(optional).

Lay chicken pieces over vegetables. Pour remaining lemon juice mixture over chicken. Sprinkle lightly with additional salt and pepper (optional).

Bake one hour or until chicken is no longer pink inside. After 30 minutes baste chicken and vegetables with pan juices.


Serving Ideas : Serve with warm, crusty bread.

[claire797]

I made this last night and it was very good. I used half the amount of oil called for in the chicken marinade (1/2 tablespoons) and a whole bunch of garlic, so it had lots of flavor. Thanks for the recipe, Gracie!

[Guest]

This recipe deserves to go to the head of the line. I made it tonight and it was delicious. My only disappointment is that there are no leftovers:( . DD wanted some in her lunch tomorrow. She suggested that we have it again on Friday.

The marinade really transformed the chicken into something special. This one is definitly going to be made again and again. Thanks, Gracie!

[yorkshirepud]

Hey Everyone,

Quick question.

I'm going to make this for dinner tonight (it's been on my "to try" list forever :rolleyes: ) and have a question with regards to using skinless, boneless chicken boobs. How long should I cook them for? I usually do chicken breasts at 375 so I'm not sure how long they'll take at 425. Also, because they'll probably cook quicker then bone-in breasts, should I cook the potatoes a little longer before adding the chicken (I'm using new pototoes - some whole, some halved).

TIA!
YP

[syzygy]

Loren,

Had this for dinner last night and it definately was "to die for" -- will surely be having this again! Was a big hit with everyone!

Thanx so much for the original posting, and, yp, thank you, too, for bringing this thread up so I could find it :D .

[tamawrite]

I made this tonight with a couple boneless-skinless chicken breasts. To save time, I used bottled lemon juice and bottled garlic. Also, I dumped the marinade ingredients in a ziploc with the frozen chix, then let them marinate as they thawed in a sinkful of warm water. Yummy!!! We will definately have this again. Thanks Gracie!

Regarding the potatoes: Guess I didn't read the recipe carefully enough to get confused. I quartered red potatoes and threw them in the pan with the chicken, basted with marinade, and enjoyed!

[fudi2000]

Okay at the risk of souding like a novice, what the heck is marjoram?
I really want to try this recipe, but I wouldn't have a clue as to where to go in the grocery store to find this.

Thanks for the help.

You guys are better then paying for cooking school

Theresa

[lonetree1353]

http://www.foodsubs.com/Photos/marjoram6.jpg

Marjoram is a herb that you can use either fresh or dried.

marjoram = sweet marjoram = knot marjoram = knotted marjoram Pronunciation: MAR-jer-um Notes: Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano. Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Substitutes: oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savory

[Carpathia]

Hi I want to make this recipe tonight. I'm just wondering, how many lemons will I need to buy to get a 1/4 cup of lemon juice. I generally don't use lemons in cooking so I'm inexperienced on this. TIA!

[Gracie]

Originally posted by Carpathia
Hi I want to make this recipe tonight. I'm just wondering, how many lemons will I need to buy to get a 1/4 cup of lemon juice.

Probably one, but I'd buy 2 to be safe.

It was so good to see this thread revived! Even I haven't made this for awhile and you can tell by the title how much I love it. Maybe it'll make the menu for next week.

Loren

[Carpathia]

Hi all.

I made this recipe tonight and DH and I both thought it was good, but a little bit too lemon-y for our tastes. I measured out exactly 1/4 cup of fresh lemon juice so I'm not sure what went wrong. Overall, it was a quick, easy, healthy and tasty recipe. However, I'm not sure it will be a repeater in our kitchen.

[Sheila in MD]

I finally go to this recipe this weekend and it was GREAT! I do have a question...I ended up with a lot of pan juices (I think because I a. used a fairly small roasting pan and b. added fresh mushrooms) and I wondered if the WW points values take in the use of the pan juices? Does anyone know for sure? Thanks! Also-should my potatoes have gotten crispy? They obviously didn't as they sat in a lot of juice.

Thanks!

Sheila in MD

[helene]

This recipe is from the WW cookbook, Take Out Tonight. This chicken is the best I've had in ages! I am rating it a 21 21 on a scale of 1 - 10. :eek:



I have that book and never tried that recipe yet. I guess I should. Thanks.

[Alleycat]

Sheila, thanks for bringing this back up.

I have had TOT since it came out, but never think to grab it for anything other than the Chinese section.

Made this for dinner tonight. The whole house smelled fabulous while it baked. I just used a 9x13 pyrex dish because my roasting pan is big.

I served it with green beans with garlic and feta. A great dinner.

I told DH the chicken dish tasted as good as something we'd get at our neighborhood Greek restaurant, with a lot less oil :)

[Sheila in MD]

I just used a 9x13 pyrex dish because my roasting pan is big.

I had thought about using my 9 x 13...did you have a lot of juice left? Still wondering if the juices are to be used or discarded...in terms of keeping with the 6pts for the dish that is!

I also have seen good reveiws on the thai roasted chicken with the coconut sauce. In fact, I think someone mentions that farther up in this thread-I will be trying that one next!

Sheila in MD

[Alleycat]

I had thought about using my 9 x 13...did you have a lot of juice left? Still wondering if the juices are to be used or discarded...in terms of keeping with the 6pts for the dish that is!

I also have seen good reveiws on the thai roasted chicken with the coconut sauce. In fact, I think someone mentions that farther up in this thread-I will be trying that one next!

Sheila in MD

No, I didn't have a lot of juice left. Enough to spoon a bit over the chicken, but that was it. I decided it counts as part of the 6 points, since the recipe said to include the marinade as the cooking sauce.

I'll have to check out the thai roasted chicken (and I'll have to really look through the book! Looks like the other sections offer many tasty dishes.)

[thatkellygirl]

Ok, I'm new to this forum but was reading about this chicken recipe. It sounds really great. I also read a few threads about the Weight Watchers cookbook that you can only get as a member. I remembered seeing one in Books a Million. I went to the site and searched for it and they had them available. Is this the same book? It's called The New Complete Weight Watchers Cookbook. I started to buy it, but wasn't sure I'd like it. If this is the kind of recipes that are in it, I may have changed my mind.
Kelly

[Couperine]

Kelly,

This recipe came from the Weight Watcher book, Take-Out Tonight. It's available from Amazon and the usual suspects, and it is by far the best reviewed of all the WW publications. If you want to save yourself a few bucks and preview other recipes from the cookbook, here's a few links to older threads.

http://community.cookinglight.com/showthread.php?t=107137&highlight=Tonight

http://community.cookinglight.com/showthread.php?t=87962&highlight=Tonight

http://community.cookinglight.com/showthread.php?t=55460&highlight=Tonight

http://community.cookinglight.com/showthread.php?t=106478&highlight=Tonight

[Alleycat]

Ok, I'm new to this forum but was reading about this chicken recipe. It sounds really great. I also read a few threads about the Weight Watchers cookbook that you can only get as a member. I remembered seeing one in Books a Million. I went to the site and searched for it and they had them available. Is this the same book? It's called The New Complete Weight Watchers Cookbook. I started to buy it, but wasn't sure I'd like it. If this is the kind of recipes that are in it, I may have changed my mind.
Kelly


Kelly, Take Out Tonight was only available through Weight Watchers meetings when it was published in 2003 (which is when this thread was started ;)). It is now available through all book retailers.

The New Complete WW Cookbook is a completely different cookbook. Take Out Tonight focuses on restaurant favorites, broken down by type -- diner, Greek, Italian, Mexican, Japanese, Chinese, etc. It's an excellent book with lots of variety and very likable recipes. The New Complete is a comprehensive cookbook, broken into standard chapters (breads and baked goods, apps, poultry, etc.).

[Leonard]

I'm alittle nervous:eek: I'm making this tonight with skinless chicken thighs! Sent DH to the store today at lunchtime and he came home with thighs instead! Wish me luck! I'll be sure to post a review! Any advice as far as changing temp or time??

[Leonard]

We just finished a delicious dinner!! I posted that my Husband offered to go to the grocery store for me today. He came home with skinless chicken thighs instead of breasts!:eek: I decided to go ahead with the recipe. I am SO glad I did!! It was SO SO good! I am going to make this again and definitely with thighs! So much flavor and incredibly juicy! Thanks to the original poster of this winner of a recipe:D :D

[ChristineVA]

I will be making this tomorrow. I've had the cookbook for ages--don't know why I never pull it out and look at it.

It will be interesting to see what type of chicken I manage to come home with tomorrow. I'm going for skin-on, bone-in breasts but the store never seems to have exactly what I want.

[SMac]

I did a search online for the WW cookbook and Amazon.com brought up WW New complete cookbook, WW all time favorites and WW simply the best, are any of these cookbooks as good as the take out tonight? I hate to spend money on cookbooks that don't have good recipes in them. Thanks.

[Gilgamesh37]

SMac--Amazon does have TOT, I just checked. Actually, I bought my copy at my local grocery store, but it does look like Amazon has them in stock, click the link (embedded in the title) below

WW Take out Tonight (http://www.amazon.com/Weight-Watchers-Take-Out-Tonight-Restaurant/dp/0743245946/ref=pd_bbs_sr_3?ie=UTF8&s=books&qid=1202654174&sr=8-3)

[Schmee]

I plan on making this tonight. With all of the good reviews, how could I go wrong!? :D

[PAMMELA]

I have to be a dissenter...we did not like this at all. Very blah with no flavor. :(

[Debralynn]

printing the recipe now, thanks for sharing the recipe. :)

[Schmee]

Made this last night and it was just "ok." The pan that I used was too big I think and the liquid just dried up right away. DH thought that I should have browned the meat beforehand so it would be crispier too. There was lemon flavor but not a ton.
Not a repeater for us unfortunately.

[dgeevanson]

I made this on sunday with a whole chicken and we loved it!!! Great flavor and so tender and good. Just roasted the chicken whole and also made the potato "recipe" with fingerlings. Added whole garlic cloves to the potatoes (Nigella version). Drizzled the drippings all over the sliced meat and roasted potatoes. (Probably not what WW recomments. :D ) Yummmm . Thanks for posting. Darla

[AZJane]

I made this for dinner tonight and it was outstanding! Thanks so much for posting it. Next up, the Psycho chicken recipe gets a try next week. :cool:

[jillybean03]

I'm so glad I saw this thread. I made this for a "lunch bunch" at work, and it was so flavorful, dead simple, and served with some green beans and broccoli salad, a TON of food. I have the TOT cookbook at home (love it), but had never made this recipe - just goes to prove, sometimes the simpler the recipe, the better.

Delicious.

[garden_girl_kp]

I've found WW cookbooks on e-bay. Might try there.

[dcollier]

I made this Saturday night, and we really liked it. A very simple, make-ahead meal. I think I'll try it with a whole chicken next time. Good as this was, I think "Unbelievable Chicken" and "Psycho Chicken" are better.

Denise

[avalon]

It was pretty good. It smelled better than it tasted. Part of my problem is that I don't own a meat thermometer and always end up overcooking chicken, which I did tonight. I double the amount of olive oil...the original recipe seemed like it didn't have enough to give the dish "mouth feel." Also, I've decided roasted potatoes just aren't my thing...too dry for my taste and just too blah. In the future I think I would make this chicken again but make mashed potatoes instead of the roasted potatoes.

[dlaboriel]

I have had the WW Cookbook for several years and never used it because I never think about it. Guess I'll have to try the recipe. Thanks for the reminder.