Friday, November 6, 2009

Lemon Greek Chicken

This is a Pampered Chef recipe.  I have only tried this in a stone.  I do not know how it would work in a regular pan, let me know if any of you try.  This is a very easy, quick recipe, but yummy and looks so pretty spread out in the pan.

2 lemons, divided
1/4 olive oil
4 large garlic cloves, minced
3 t. dried oregano
3/4 t. salt
1/2 t. pepper
4 bone-in chicken breasts
8 small red potatoes
1 red bell pepper
1 red onion
8 oz. whole mushrooms (opt.)

* Preheat oven to 400 degrees.  Using one lemon, zest it to make 1 1/2 T, place it in large bowl.  Cut same lemon in half and squeeze juice into same bowl.  Add oil, garlic, oregano, salt and pepper and mix together.

* Place chicken in the center of your stone pan.  Use a pastry brush and spread a portion of lemon mixture on top of chicken.

*  Wash vegetables, cut potatoes in half, cut bell peppers in 1-inch strips, cut onion in wedges and thinly slice the other lemon.  Put everything in bowl with lemon juice mixture and toss to coat.  Arrange vegetables around chicken, trying to keep in one layer.  Bake for 1 hour or until chicken is no longer pink.  Brush chicken and vegetables with pan juices after 30 minutes.
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