Monday, January 13, 2014

Lemon Greek Chicken

The first time I made this recipe several years ago, I thought to myself, "Now that was a fancy meal for our small family on a weeknight!"  Well, here we are, a Monday night in the Luster house, and I whipped up this super-delicious meal for dinner.  It does take a bit of preparation with chopping all the veggies and lemons, but the 40 minutes of work was well worth it.
Lemon Greek Chicken
serves 4

3 lemons
1/4 cup olive oil
4 garlic cloves, pressed
1 tablespoon dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 bone-in, skin-on chicken breasts (about 3 pounds)
8-10 petite red potatoes (about 12 ounces), cut in half
1 medium red bell pepper, cut into 1/2-inch strips
1 medium red onion, cut into 1-inch wedges
16 ounces whole crimini mushrooms

Preheat oven to 400 degrees F.  Zest two of the lemons.  Juice one of the zested lemons.  In a large mixing bowl (I used an 8-quart mixing bowl), combine lemon zest, lemon juice, olive oil, pressed garlic, oregano, salt and black pepper; mix well.  Place chicken in center of large, rectangular stoneware pan.  Brush chicken with about 2 tablespoons of the lemon juice mixture.

Thinly slice remaining lemons.  Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl; toss to coat.

Arrange vegetables around chicken on pan.  Bake 1 hour.  Enjoy!