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Lemon Greek Chicken
Submitted by: Lindalee S.
Ingredients
2 teaspoons lemon zest
1/4 cup lemon juice
2 tablespoons olive oil
4 large garlic cloves, pressed
2-3 teaspoons dried oregano leaves
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 medium baking potatoes
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
8 ounces fresh whole mushrooms
4 split (bone-in) chicken breast halves (21/2 - 3 pounds)
Directions
Preheat oven to 400°F. In 1-Qt. Batter bowl, combine lemon zest, juice
and oil. Using Garlic Press, press garlic into Batter Bowl. Add
oregano, salt and black pepper; set aside. Using Garnisher, 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 using Pastry Brush. Bake 1 hour or until chicken is no
longer pink in center, brushing chicken and vegetables with pan juices
after 30 minutes.
Yield: 4 servings
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