Lemon Greek Chicken

Submitted by L. Duch

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

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 teaspoons lemons, zest of
• 1⁄2 cup lemon juice
• 2 tablespoons olive oil
• 4 cloves garlic, pressed
• 2 -3 teaspoons dried oregano leaves
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2 medium baking potatoes, cut into wedges
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 medium red onion, cut into wedges
• 8 ounces fresh whole mushrooms
• 4 bone in chicken breast halves or 2 1/2-3 lbs chicken, cut up

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.

Reviews

[mums the word]

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.

 

[LonghornMama]

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!

 

[Lori in NC]

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!

 

[momof4kinder]

It was wonderful!! I cooked it on the grill instead and then broiled it so it got good and crispy!!

 

[michelles3boys]

This was sooo good. The house smelled wonderful while it was cooking. I used chicken thighs instead of breasts, because my family prefers dark meat. They were not dry at all, which surprised me a little because the dish cooked the entire time uncovered. I think the potatoes were even better than the chicken. They had a wonderful lemony flavor. I highly recommend this recipe!