Lemon Greek Chicken – courtesy Pampered Chef

Lemon Greek Chicken – courtesy Pampered Chef

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 responses to “Lemon Greek Chicken – courtesy Pampered Chef

    • I think you will really like it. We made a double batch…going to heat it up on Tuesday night. Tomorrow is tax night so we are eating out. Tuesday is shopping night so we can just heat this up while putting groceries away.

  1. Also….I always at least double the seasoning mixture so I have more than enough for the veggies and chicken. I did try making this once with boneless chicken and it was BAD. For some reason the bone in chicken works way better in this recipe.

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