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    You are in: Home / Recipes / Lemon Greek Chicken Recipe
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    Lemon Greek Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    L. Duch's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      In a bowl, combine lemon zest, juice and oil.
    3. 3
      Press in garlic, add oregano, salt and black pepper; set aside.
    4. 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. 5
      Place chicken on top of vegetables; brush with remaining lemon juice mixture.
    6. 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. 7
      Note: I make a little extra lemon juice mixture to make it even zestier.

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    Ratings & Reviews:

    • on March 28, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2014

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Lemon Greek Chicken

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.8
     
    Calories from Fat 125
    43%
    Total Fat 13.9 g
    21%
    Saturated Fat 2.9 g
    14%
    Cholesterol 46.4 mg
    15%
    Sodium 489.8 mg
    20%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.8 g
    19%
    Protein 19.1 g
    38%

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