Lemon Greek Chicken

Ingredients

• 2 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 4 large garlic cloves, minced- more if you like
• 1 tablespoon oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper, we like pepper- reduce if you like
• 6-8 medium red potatoes, about the size of a lemon
• 1 green pepper, cut into strips
• 1 red onion, wedged
• 8 ounces mushrooms, cleaned
• 4 bone in chicken breasts (1/2 to 3/4 lbs per breast) or 24 ounces boneless skinless chicken breasts

Directions

1. 1

   Combine first 6 ingredients and set aside.

2. 2

   Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).

3. 3

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

4. 4

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

5. 5

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

6. 6

   Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.

7. 7

   Bake until chicken is no longer pink in center basting after 15 minutes.

8. 8

   Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.

9. 9

   IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!

10. 10

    Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.

11. 11

    I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.