Roasted Chicken with Potatoes and Onions

1 cup low-sodium chicken broth

1/2 cup fresh lemon juice

1/4 cup minced fresh thyme leaves (or 2 teaspoons dried leaves, crumbled)

2 tablespoons + 2 teaspoons olive oil

1/4 teaspoon salt

Freshly ground black pepper, to taste

2 pounds 8 ounces pared all-purpose potatoes, cubed

4 medium onions, coarsely chopped

Eight 3-ounce skinless boneless chicken breasts

Preheat the oven to 350° F. Spray a 13 x 9" baking dish with nonstick cooking spray. In a large bowl, combine the broth, juice, thyme, oil, salt and pepper. Add the potatoes and onions; toss to coat. With a slotted spoon, transfer the solids to the prepared baking dish. Add the chicken to the broth mixture; toss to coat.

Transfer the chicken to the baking dish, arranging the chicken and vegetables in a single layer; pour the broth mixture evenly over all. Cover with foil. Roast 30 minutes, turning the chicken occasionally, until the juices run pink when the chicken is pierced with a fork. Remove the foil and roast 30 minutes more, until the vegetables are golden and the juices run clear when the chicken is pierced with a fork. Divide evenly among 8 plates and serve.

Makes 8 servings (5 Points each)

SERVING (2 OUNCES CHICKEN WITH 4 OUNCES POTATOES AND 1/4 CUP ONION)
PROVIDES: 270 Calories, 6 g Total Fat, 1 g Saturated Fat, 49 mg Cholesterol, 147 mg Sodium, 31 g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 38 mg Calcium