 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I found this recipe in a Pampered Chef book. This is really good. My family really loves this. Ingredients:
2 teaspoons lemons, zest of |
1/2 cup lemon juice |
2 tablespoons olive oil |
4 cloves garlic, pressed |
2 -3 teaspoons dried oregano leaves |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
2 medium baking potatoes, cut into wedges |
1 medium red bell pepper, cut into 1 inch pieces |
1 medium red onion, cut into wedges |
8 ounces fresh whole mushrooms |
4 bone in chicken breast halves or 2 1/2-3 lbs chicken, cut up |
Directions:
1. Preheat oven to 400 degrees.
2. In a bowl, combine lemon zest, juice and oil.
3. Press in garlic, add oregano, salt and black pepper; set aside.
4. In a ziplock bag toss all the vegetables in 1/2 of the lemon juice mixture and layer on the bottom of a baking pan.
5. Place chicken on top of vegetables; brush with remaining lemon juice mixture.
6. Bake 1 hour or until chicken is no longer pink in the center, brushing chicken and vegetables with pan juices several times throughout the baking time.
7. Note: I make a little extra lemon juice mixture to make it even zestier.
|
|