Lemon Garlic Roast Chicken
I got this from the ww "Take-Out Tonight" book again. The recipe is way more complicated so I'm going to try my best to tell you how I did it. This recipe is using fake chicken so it doesn't have to be cooked long. If you want the recipe straight from the cook for chicken, I can type that up- just comment.
Serves 4
Ingredients:
1/2 cup fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
3 cloves of garlic
1 teaspoon garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon ground pepper
4 quorn naked cutlets, thawed
1 pound small red potatoes, quartered
1/8 cup water

1. Preheat Oven to 425
2. Combine 1/4 cup lemon juice, 1 tablespoon of the pil, the garlic, oregano, margoram, 1/2 teaspoon of the salt, and 1/8 teaspooon of the pepper in a large bowl. Add the quorn, tossing well to coat and let sit 20 mins, turning occasionally.
3. Meanwhile, combine the potatoes, remaining 1/2 tablespoon of ooil, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, 1/8 cup water and 1/4 cup lemon juice in a casserole dish. Put in oven to roast for 15 mins. Add the chicken to the oven, maybe swapping racks and cook both for another 15 mins (check after 10). You may want to spray the potatoes with non-stick veg oil spray throughout and turn the chicken halfway through.
I served this with 1/4 cup chipotle style rice (i pt) and 1 "Whole Wheat Salad Pocket" (1 pt) with a lil ff margarine spary. Since I used fake chicken instead and the recipe was 6 pts for the chicke, I estimate the whole plate to be 6 pts with the fake chicken. It had a really nice tangy flavor and was in the greek section but could pass for italian.