Sunday, April 17, 2011

Lemon Greek Chicken

I have had this recipe for about 10 years.  It is from a pampered chef stoneware cookbook and I pull it out often when we have company visiting.
Today's Ingredients:
4 boneless chicken breasts
2 medium baking potatoes
1 medium rell bell pepper (optional)
1 medium red onion, cut into wedges
8 oz. fresh whole mushrooms
2 t. lemon zest
1/4 cup lemon juice
2 T. olive oil
4 large garlic cloves, minced or pressed
2-3 t. dried oregano leaves
3/4 t. salt
1/8 t. ground black pepper

Preheat your oven to 400.  In a bowl, combine the lemon zest, juice
oil.  Press garlic into the lemon mixture.  Add the oregano, salt
and black pepper.  Mix it all together and set aside for now.
  It is so good and very easy to prepare!
Take your potatoes and cut in half lengthwise and then cut each of
those halves into 4.  I have a fancy schmancy crinkle cutter from
pampered chef so if you have that use it.  Place all the potato
wedges into a 9x13 pan.

Add the bell pepper (if using), onion, mushrooms and half of the
lemon juice mixture.  Toss to coat.

Place the chicken on top of the vegetables; brush with the remaining
lemon juice mixture.  Cover with foil.

Bake for 1 hour or until chicken is no longer pink.  Baste with chicken
and vegetable pan juices after 30 minutes.

It is so good!

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