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Hall Cook Book

Greek Lemon Chicken

Category: Meat / Submtd By: Geri Hall

Yield: 4 Servings

2 Teaspoons Lemon Zest	2 Medium Baking Potatoes
1/4 Cup Lemon Juice	1 Medium Red Bell Pepper, Cut Into
2 Tablespoons Olive Oil	-1" Pieces
4 Cloves Garlic, Pressed	1 Medium Red Onion, Cut Into Wedges
3 Teaspoons Dried Oregano	8 Ounces Fresh Whole Mushrooms
3/4 Teaspoon Salt	4 Chicken Breast Halves, Bone-In,
1/8 Teaspoon Ground Black Pepper	-2-1/2 To 3 Pounds

Preheat oven to 400 degrees.
Combine lemon zest, juice, and oil in a 1-qt. bowl.
Combine garlic, oregano, salt and black pepper in another bowl and set aside.
Cut each potato into 8 wedges and place in 9x13 baking pan.
Add bell pepper, onion, mushrooms, and half the lemon juice mixture.
Toss to coat.
Place chicken on top of vegetables; brush with the remaining lemon juice mixture.
Bake 1 hr. or until chicken is no longer pink in the center.
Brush chicken and veggies with pan juices after 30 min. baking.
Garnish with 3 or 4 thin lemon wedges if desired. 4 servings.

This is a Pampered Chef recipe. It's a great dinner to serve guests because it not only tastes great -- it looks great.
I usually add green peppers to the veggie mixture.
In the summer, I roast the chicken breasts and veggies (in a grill basket) on the grill, and I brush with the lemon juice-garlic mixture.
I also make veggie packets with 2 sheets of aluminum foil.
I coat the veggies in the lemon juice mixture, then place the veggie pieces and wedges in the center of the foil and add 1 Tbsp. of water.
Fold the aluminum foil around the veggies to make a packet, and place on the grill to cook. Check after 15-20 minutes.


Per Serving: 354 Cal (23% from Fat, 24% from Protein, 53% from Carb); 22 g Protein; 9 g Tot Fat; 2 g Sat Fat; 6 g Mono Fat; 48 g Carb; 6 g Fiber; 56 mg Calcium; 4 mg Iron; 497 mg Sodium; 44 mg Cholesterol

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