2 t. lemon zest
1/4 cup lemon juice
2 T. olive oil
4 large garlic cloves, pressed
2-3 t. dried oregano leaves
3/4 t. salt
1/8 t. ground black pepper
2 medium baking potatoes (no need to peel)
1 medium red bell pepper, cut into 1" pieces
1 medium red onion, cut into wedges
8 oz. fresh whole mushrooms (yuck, i left these out!)
4 split (bone-in) chicken breast halves (2 1/2-3 pounds)
Preheat oven to 400°. In 1 qt bowl, combine lemon zest, juice and oil. Press garlic into lemon mixture. Add oregano, salt and black pepper; set aside. Cut each potato lengthwise into 8 wedges; place in 9 X 13 baker. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in center, basting chicken and vegetables with pan juices after 30 minutes.
Yield: 4 servings
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3 comments:
This dish is a winner - I have made it several times, even for company (they always ask for the recipe) the juice ends up tasting soooo good with the chicken juices mixed in from cooking...I serve with a salad and some crusty french bread for dipping...awesome!
I used to make this recipe all the time. Love it in the summertime - the flavors are so yummy. We just moved and my recipe books are all packed up... so thank you for posting the recipe so we can have a yummy dinner! ;)
I used to make this recipe all the time. Love it in the summertime - the flavors are so yummy. We just moved and my recipe books are all packed up... so thank you for posting the recipe so we can have a yummy dinner! ;)
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