Note: unless you have a much larger sheet pan, do not increase the portions - I increased the potatoes and mushrooms and did not have enough room for everything. I had to cook one chicken breast and some veggies on another pan.
Enjoy!
Lemon Greek Chicken
2 lemons, divided
¼ cup olive oil
4 large garlic cloves, pressed
2-3 tsp dried oregano leaves
¾ tsp salt
½ tsp coarsely ground black pepper
4 split (bone-in) chicken breast halves (2 ½ -3 pounds)
8-12 petite red potatoes (12 ounces)
1 medium red bell pepper, cut into 1-inch strips
1 medium red onion, cut into 1-inch wedges
8 ounces whole mushrooms
Preheat oven to 400 F. Zest one lemon to measure 1 ½ tbsp zest. Juice lemon to measure 2 tbsp juice. In a large bowl, combine lemon zest, juice, oil, pressed garlic, oregano, salt and pepper; mix well.
Place chicken on centre of stoneware large bar pan (15 ½” x 10”). Brush chicken with a portion of the lemon juice mixture.
Cut the potatoes in half, cut bell pepper into 1-inch strips; cut strips in half. Cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in bowl; toss to coat.
Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in centre, brushing chicken and vegetables with pan juices after 30 minutes.
Yield: 4 servings
Source: The Pampered Chef – Stoneware Inspirations
2 lemons, divided
¼ cup olive oil
4 large garlic cloves, pressed
2-3 tsp dried oregano leaves
¾ tsp salt
½ tsp coarsely ground black pepper
4 split (bone-in) chicken breast halves (2 ½ -3 pounds)
8-12 petite red potatoes (12 ounces)
1 medium red bell pepper, cut into 1-inch strips
1 medium red onion, cut into 1-inch wedges
8 ounces whole mushrooms
Preheat oven to 400 F. Zest one lemon to measure 1 ½ tbsp zest. Juice lemon to measure 2 tbsp juice. In a large bowl, combine lemon zest, juice, oil, pressed garlic, oregano, salt and pepper; mix well.
Place chicken on centre of stoneware large bar pan (15 ½” x 10”). Brush chicken with a portion of the lemon juice mixture.
Cut the potatoes in half, cut bell pepper into 1-inch strips; cut strips in half. Cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in bowl; toss to coat.
Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in centre, brushing chicken and vegetables with pan juices after 30 minutes.
Yield: 4 servings
Source: The Pampered Chef – Stoneware Inspirations
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