Sunday, April 3, 2011
Lemon Greek Chicken
1/4 cup olive oil
4 garlic cloves, minced or pressed
2-3 teaspoons dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon pepper
4 chicken breasts, halved
8 petitie red potatoes
1 medium red bell pepper, cut into strips
1 medium red onion, cut into wedges
8 ounces whole mushrooms, if desired. (I omitted)
Use zest from one lemon.
Juice one lemon to get about 2 tablespoons.
Mix zest, juice, oil, garlic, oregano, salt and pepper in mixing bowl.
Place chicken in baking dish, brush with juice mixture.
Cut potatoes in half and slice remaining lemon.
Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining juice mixture.
Arrange vegetables around chicken on pan.
Bake 1 hour on 400 until chicken is cooked through.
Be sure to brush chicken with lemon mixture after 30 minutes.