The best comfort food is this saltine cracker pudding! Enjoy this simple and comforting recipe by serving it warm or cold and adding raisins or dates!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup fresh lemon juice
- ½ cup fat-free chicken broth
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 ½ pounds skinless, boneless chicken thighs
- cooking spray
- 1 pound small new potatoes, halved
Instructions
- Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×11-inch baking dish with cooking spray.
- Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
- Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 6 g |
| Sodium | 138 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Simple enough, but bland and overdone. I checked it after 45 minutes and the chicken was dried out, the potatoes were mush.
I didn’t think much of it. I read the reviews and marinated over night. I even made sure to cut the potatoes in smaller chunks and cooked 1 hour and 15 minutes but the potatoes weren’t really done and didn’t absorb any of the marinade. I also didn’t find the chicken that flavorful I really can’t see what all the outstanding reviews were for. If definitely needed salt and pepper and I even upped the spices in the marinade. I won’t be making this again.
I used the ingredients in the recipe, but seasoned to taste, so mine was a bit heavier on the oregano and garlic. I also added black pepper to taste. Instead of salt, I added a splash of apple cider vinegar that made the broth and the chicken really “pop” in taste.
The recipe was awesome! I had to tweak it a little . I par boiled my potatoes then added them to butter and lemon pepper in a bowl then added the potatoes to the chicken. then I added a little lemon pepper to the entire dish before baking!!
I added salt and pepper to the marinade. And coated the potatoes with it before putting the dish in the oven. That gave everything more flavor and helped the potatoes brown. A couple of minutes to broil at the end browns the chicken nicely.
Only flavor I tasted was lemon. And the chicken didn’t brown at all. I made exactly per the recipe except dividing in half for two people. Chicken was done in 45 minutes; potatoes were just done but had zero flavor. Not a keeper recipe for us due to lack of flavor.
Not too great. Like another reviewer said, it needs salt. I also found it to have way too much liquid. After 75 minutes, I removed potatoes and chicken to a sheet pan for browning. While it smelled delicious as it was cooking, there just was hardly any flavor.
I made this without the potatoes and it was fantastic. It was supposed to be for yesterday’s dinner but something came up so it ended up sitting in this delightful marinade for over 24 hours. Wonderful flavors and perfectly Greek. It will definitely go into my rotation. If I could give more stars I would.
I made it exactly as the recipe says. The flavors were amazing together but the chicken was done while the potatoes were still hard. Next time I will skip the potatoes and will use bone-in, skin-on chicken.
Everyone LOVED it! I used bonelessskinless chicken thighs, and added a couple of other spices (red pepper, Olive Garden’s salad dressing, and Cavender’s Greek seasoning). It was SOOO AWESOME!! Thank you!
This turned out pretty good. The potatoes did not quite get all the way done and they didn’t have very much flavor. I recommend putting them on the bottom instead of the top and that should remedy both. When I oven bake thighs I leave the skin on for color and crispiness but that was the only change I made.
Loved it! Easy and tasty. Thanks for the excellent recipe!
This recipe needs salt! Yes, this should be called “Greek” because oregano and lemon are quintessential Greek ingredients. They use it on everything! Where we have sour cream and onion flavored potato chips they have oregano flavored potato chips. And Greek oregano is the best oregano. So throw in some salt, kalamatas, or feta—anything that will add the punch of salt this recipe so desperately needs.
I saw this recipe yesterday AM, had chicken thighs, so made it last night. We love chicken thighs, and this was very tasty. I did however, use Greek Seasoning instead of oregano, and also added some halved Kalamara olives. I couldn’t figure out why this dish was called “Greek”, w/o anything authentically Greek in the recipe. Perhaps calling it “Greek Style” would have made more sense. I gave it 4*s, but that was after I made a couple of changes to the original recipe.