Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I found this recipe in a Pampered Chef book. This is really good. My family really loves this.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. In a bowl, combine lemon zest, juice and oil.
  3. Press in garlic, add oregano, salt and black pepper; set aside.
  4. In a ziplock bag toss all the vegetables in 1/2 of the lemon juice mixture and layer on the bottom of a baking pan.
  5. Place chicken on top of vegetables; brush with remaining lemon juice mixture.
  6. Bake 1 hour or until chicken is no longer pink in the center, brushing chicken and vegetables with pan juices several times throughout the baking time.
  7. Note: I make a little extra lemon juice mixture to make it even zestier.
Most Helpful

I love this recipe. Since I am making it tonight I thought I would check to see if it was posted or not. My Pampered Chef book ~Stoneware Sensations~ calls for 1/4 C lemon juice. Is this a typo or does your PC recipe call for more lemon juice? Possibly there are two different printings of this recipe? I like to shred some fresh parmesan cheese on this during the last 10 minutes of baking. Great dish, glad you posted it.

mums the word March 28, 2008

Good! Just received a covered baker as a gift and have been busy putting it to good use. This was the first recipe I made. Used multicolored fingerling potatoes because that's what I had, but chunks of russet or red potatoes would be good. Next time I'd skin the chicken before baking. Thanks for sharing the recipe!

LonghornMama February 16, 2014

This was great. I added a zucchini, cut in large chunks, and used small red potatoes, halved, instead of the baking potatoes. I also tossed the vegetables with the marinade directly in the pan. Looking forward to leftovers tomorrow. Thanks for posting!

Lori in NC June 09, 2010