Lemon Greek Chicken
Tammy
ingredients
- 2 lemons, divided
- 1/4 cup olive oil
- 4 large garlic cloves, pressed
- 2-3 teaspoons dried oregano leaves
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 4 split (bone-in) chicken breast halves (2 1/2 - 3 pounds)
- 8 petite red potatoes (about 12 ounces)
- 1 medium red bell pepper, cut into 1-inch stripes
- 1 medium red onion, cut into 1-inch wedges
- 8 ounces whole mushrooms
directions
- 1
1. Preheat oven to 400°F. Zest one lemon to measure 1 1/2 tablespoons zest. Juice lemon to measure 2 tablespoons juice. In mixing bowl, combine lemon zest, juice, oil, garlic, oregano, salt and black pepper; mix well
- 2
2. Place chicken in cassrole dish, brush chicken iwth a portion of the lemon juice mixture.
- 3
3. Cut potatoes in half, cut bell peppers into 1-inch strips; cut strips in half, cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl; toss to coat.
- 4
4. Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juice after 30 minutes.
Source: The Pampered Chef
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