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Tuesday, February 9, 2010

Lemon Greek Chicken

This recipe is from The Pampered Chef cookbook "Stoneware Inspirations." It's a yummy and impressive-looking dish to make for company. One alteration I always make, I use sweet onions instead of red, but you may find you like the red better.

Lemon Greek Chicken

2 lemons, divided
1/4 cup olive oil
4 large garlic cloves, pressed/minced
2-3 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. coarsely ground black pepper
4 split bone-in chicken breast halves (2 1/2 - 3 lbs.)
8 petite red potatoes
1 medium red bell pepper, cut into 1-inch strips
1 medium red onion, cut into 1-inch wedges
8 oz. whole mushrooms

How to Make It:
1) Preheat oven to 400 degrees. Zest one lemon to measure 1 1/2 Tbsp. of zest. Juice lemon to measure 2 Tbsp. juice. Combine zest, juice, olive oil, garlic, oregano, salt, and pepper. Mix well.
2) Place chicken on center of pan. (It calls for the Stoneware Bar pan which is 10x15 1/2, but I use my stoneware 9x13 dish.) Using a pastry brush, brush chicken with a portion of the lemon juice mixture.
3) Cut potatoes. Thinly slice remaining lemon. In a large bowl combine potatoes, sliced lemon, red pepper, onions, and mushrooms. Pour the rest of the lemon juice mixture into the bowl and toss to coat.
4) Arrange vegetables around chicken. Bake 1 hour or until chicken is no longer pink, brushing chicken and vegetables with pan juices after 30 minutes.

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