Name: Lemon Greek Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
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

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Recipe by L. Duch

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

Ready In:: 1hr 15mins
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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

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

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@L. Duch

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@L. Duch

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

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review by LonghornMama

2/16/2014

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!

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review by Lori in NC

6/9/2010

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!

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review by momof4kinder

6/10/2009

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

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review by michelles3boys

6/5/2009

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!

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review by qwerty3020

8/19/2008

Love it!

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