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Lemon Greek Chicken

chef.jackson's picture
Ingredients
  Lemon zest 2 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), pressed
  Dried oregano leaves 3 Teaspoon
  Salt 3⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Baking potatoes 2 Medium
  Red bell pepper 1 Medium, cut into 1 inch pieces
  Red onion 1 Medium, cut into wedges
  Whole mushrooms 8 Ounce
  Bone in chicken breast halves 3 Pound (4 Split Pieces)
Directions

GETTING READY
1. Preheat the oven to 400°F.

MAKING
2. In a small bowl, combine lemon zest, juice, garlic and oil.
3. Add oregano and season with salt and black pepper. Keep aside for later
4. Cut each potato lengthwise into 8 wedges.
5. Combine potatoes, bell pepper, onion and mushroom in a 9-inch x 13-inch baking dish or roasting pan.
6. Drizzle half the prepare lemon marinade and toss everything together.
7. Arrange chicken on bed of vegetables.
8. Drizzle remaining lemon marinade over the chicken pieces.
9. Place dish in the oven and bake chicken for 1 hour until meat is cooked.
10. Spoon pan juices over the chicken and vegetables after 30 minutes to keep moist.

SERVING
11. Serve chicken with the vegetables and spoon pan juices on top.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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