Lemon Greek Chicken
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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
- Serves:
- Units:
8
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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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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!Reply
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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!Reply
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