---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Greek Lemon Chicken
 Categories: Meat
      Yield: 4 Servings
 
      2 t  Lemon Zest
    1/4 c  Lemon Juice
      2 T  Olive Oil
      4 ea Garlic,Pressed
      3 t  Dried Oregano
    3/4 t  Salt
    1/8 t  Ground Black Pepper
      2 md Baking Potatoes
      1 md Red Bell Pepper,Cut Into 1"
           -Pieces
      1 md Red Onion,Cut Into Wedges
      8 oz Fresh Whole Mushrooms
      4    Chicken Breast Halves
  Bone-In, 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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