2 t. lemon zest
1/4 cup lemon juice
2 T. olive oil
4 large garlic cloves, pressed
2-3 t. dried oregano leaves
3/4 t. salt
1/8 t. ground black pepper
2 medium baking potatoes (no need to peel)
1 medium red bell pepper, cut into 1″ pieces
1 medium red onion, cut into wedges
8 oz. fresh whole mushrooms (yuck, i left these out!)
4 split (bone-in) chicken breast halves (2 1/2-3 pounds)
Preheat oven to 400°. In 1 qt bowl, combine lemon zest, juice and oil. Press garlic into lemon mixture. Add oregano, salt and black pepper; set aside. Cut each potato lengthwise into 8 wedges; place in 9 X 13 baker. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in center, basting chicken and vegetables with pan juices after 30 minutes.
Yield: 4 servings
This is a Pampered Chef recipe I made for dinner last weekend, and it was a huge hit; healthy, yummy, and not too much work.