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Lemon Greek Chicken with Veggies

Source of Recipe

adapted from Pampered Chef


Recipe Introduction

The last time I made this I took the skin off the chicken pieces and used about 3 t. Penzey's Greek seasoning and only 1/2 t. oregano and no salt. I added additionaly Greek seasoning as I went along. Since I took the skin off, I covered the pan with foil for the first half hour.

List of Ingredients

4 bone-in chicken breasts halves with the skin on (2 1/2 to 3 lbs.) -- OR 1 chicken, cut up into pieces
2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 Tablespoons olive oil
4 large cloves of garlic -- pressed
2 to 3 teaspoons dried oregano
3/4 teaspoon salt
1/8 teaspoon pepper
2 baking potatoes (OR red new potatoes--about 1 1/4 to 1 1/2 lbs.) -- cut in chunks about 3/4" or so
1 red onion -- cut in wedges
1 to 2 red peppers OR yellow, orange, etc. -- cut in chunks
8 ounces fresh whole mushrooms



Recipe

Preheat oven to 400 degrees.

In a small bowl mix zest, juice, olive oil, garlic, oregano, salt, and pepper. Mix well and set aside.

In a 9x13 pan sprayed with Pam, mix all the vegetables.

Pour 1/2 the lemon juice mixture over this and toss to coat. Sprinkle lightly with additional salt and pepper (optional).

Lay chicken pieces over vegetables. Pour remaining lemon juice mixture over chicken. Sprinkle lightly with additional salt and pepper (optional).

Bake one hour or until chicken is no longer pink inside. After 30 minutes baste chicken and vegetables with pan juices.

Serving Ideas : Serve with warm, crusty bread.

NOTES : I drizzled a little extra olive oil and lemon juice over the vegetables and chicken because it didn't seem like enough, but I'm not sure this was necessary since everything gave off quite a bit of juice.