2 tsp. lemon zest
¼ cup lemon juice
2 Tbsp. olive oil
4 large garlic cloves, pressed
2-3 tsp. dried oregano leaves
¾ tsp. salt
1/8 tsp. ground black pepper
2 medium baking potatoes
1 medium red bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
4 chicken breast halves (2 ½ – 3 lbs.)
———
Preheat oven to 400o. In small bowl, combine lemon zest, juice and oil. Press garlic into bowl. Add oregano, salt and black pepper; set aside. Cut each potato lengthwise into 8 wedges; place in 9” x 13” baking dish. Add bell pepper, onion and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with remaining lemon juice mixture. Bake 1 hour, or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.
Makes 4 servings.
Lemon Greek Chicken
01
Jan
