Lemon Greek Chicken
Heidi Nelgner
ingredients
- 2 lemons, divided
- 1/4 c. olive oil
- 4 large garlic cloves, pressed
- 2-3 t. dried oregano
- 3/4 t. salt
- 1/2 t. ground black pepper
- 4 split chicken breast halves
- 8 petite red potatos (about 12 oz.)
- 1 red bell pepper, cut into strips
- 1 red onion, cut into wedges
- 8 ounces whole mushrooms
directions
- 1
Preheat oven to 400 F. Zest one lemon to measure 1 1/2 T. zest. Juice the lemon to measure 2 T. juice. Combine lemon zest, juice, oil, garlic, oregano, salt, and pepper; mix well.
- 2
Place chicken in a pan. Brush the chicken with some of the lemon juice mixture. Cut potatos into chunks, cut onions and peppers. Combine potatos, pepper, onion, and mushrooms with remaining lemon juice mixture. Slice remaining lemon into thin slices.
- 3
Arrange vegetables around chicken in the pan. Top with lemon slices. Bake 1 hour or until chicken is no longer pink in center.
Source: Heidi Nelgner
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