Friday, February 18, 2011

Lemon Greek Chicken

On of my familiy's favorite: It's not a whole lot of work, it's delicious and the chicken ist very juicy.
For 4 servings you need:
2 lemons
1/4 cup of olive oil
4 large garlic cloves
1-3 tsp dried oregano leaves
3/4 tsp salt
1/2 tsp ground black pepper
4 split bone in chicken breasts (or one whole chicken cut in pieces)
8 petite red potatoes
1 med. red bell pepper
1 med red onion
8 ounces whole mushrooms
Preheat oven to 400 F
Zest one lemon to get about 1 1/2 tblsp of zest. Juice this lemon to get 2 tblsp of juice. In a large bowl combine the lemon zest and juice, Garlic (pressed) oregano, salt and pepper, mix well.
Put the chicken on a large pan (I use my large Pampered Chef Stoneware Bar pan) and brush the chicken with the lemon juice mixture.

Cut up the potatoes and bell pepper in bite size pieces, cut onion into small wedges. Thinly slice remaining lemons. Combine potatoes, peppers, onion and lemon and the mushrooms with the lemon juice mixture in the bowl. Toss to coat.

Arrange the veggies around the chicken on the pan. Bake for one hour or until chicken is no longer pink in the center. Brushing chicken and veggies with the pan juices after 30 min.

1 comment:

♥Kerstin♥ said...

Schaut wirklich lecker aus. Am Stein sieht man auch wie oft er in Benutzung ist. Ich muss meine auch mal wieder oefters verwenden, schliesslich werden sie so immer besser.