Lemon Greek Chicken

           Easy, Entrees, Recipes
Lemon Greek Chicken
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2 teaspoons lemon zest

¼ cup fresh lemon juice

2 Tablespoons olive oil

4 large garlic cloves, minced

1 Tablespoon oregano

¾ teaspoon salt

½ teaspoon pepper

6 medium red potatoes, about the size of a lemon

1/2 green bell pepper, cut into strips

1 small red onion, wedged

8 ounces mushrooms, cleaned

4 bone-in chicken breasts


Combine first 6 ingredients and set aside.

Grease a 11×13 pan with oil and preheat oven to 350 degrees F.

Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.

Add bell pepper strips, onion wedges and mushrooms to pan.

Drizzle half the lemon mixture over veggies and toss to coat.

Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat.

Bake until chicken reaches an internal temperature of 165F, basting after 15 minutes. Once done, let rest 5 minutes before cutting.

Makes 4 servings

*If the chicken is done but the potatoes are not, remove the chicken and cover with foil to keep warm while potatoes continue to cook.

This recipe was inspired in whole or in part by My Recipes