Roasted Greek Chicken & Vegetables
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 4 lbs cut-up chicken (cut breasts in half)
- 1 medium eggplant, cut in 1-1/2 in chunks (l lb)
- 1 bell pepper, cut in 1-1/2 in pieces
- 12 garlic cloves, whole and unpeeled
- 2 teaspoons oil
- 1 lemon, zest and juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
directions
- Heat oven to 450 degrees F. Line two baking sheets with foil.
- Put chicken on 1 side of each pan; put vegetables on other side.
- Drizzle vegetables with oil. Sprinkle chicken and vegetables with lemon zest and juice, salt, pepper, and oregano. Toss to coat.
- Roast side by side on the middle rack, turning chicken and vegetables once, for 25 to 30 minutes until chicken is cooked through and vegetables are tender.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>