Calories 630, Total Fat 35 g, Saturated Fat 8 g, Cholesterol 145 mg, Carbohydrate 26 g, Protein 51 g, Sodium 590 mg, Fiber 3 g


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  • Prep Time


  • Total Time


  • Servings



  • 3

    lemons, divided

  • ¼

    cup (50 mL) olive oil

  • 4

    garlic cloves, pressed

  • 1

    tbsp dried oregano leaves

  • ¾

    tsp (4 mL) salt

  • ½

    tsp (2 mL) coarsely ground black pepper

  • 4

    bone-in, skin-on chicken breasts (2½-3 lb/1.1-1.3 kg)

  • 8

    petite red potatoes (about 12 oz/350 g)

  • 1

    medium red bell pepper

  • 1

    medium red onion

  • 8

    oz (250 g) white mushrooms


Preheat the oven to 400°F (200°C). Using the Microplane® Zester, zest two of the lemons to measure 1½ tbsp (22 mL) zest. Juice one of the zested lemons using the Juicer to measure 2 tbsp (30 mL) of juice. In a (4-qt./4-L) Stainless Mixing Bowl, combine the zest, juice, oil, garlic pressed with the Garlic Press, oregano, salt, and black pepper; mix well. Place the chicken in the center of the Rectangular Baker or the Large Bar Pan. Using a Chef’s Silicone Basting Brush, brush the chicken with about 2 tbsp (30 mL) of the lemon juice mixture. Using a Forged 5" (13-cm) Santoku Knife, cut the potatoes in half. Then cut the bell pepper into 1" (2.5-cm) strips. Cut the onion into 1" (2.5-cm) wedges. Thinly slice the remaining lemon using the Ultimate Mandoline fitted with the V-shaped blade. Combine the potatoes, bell pepper, onion, lemon slices, and mushrooms with the remaining lemon juice mixture in the mixing bowl; toss to coat. Arrange the vegetables on the pan around the chicken. Bake for 1 hour or until the Pocket Thermometer registers 180°F (82°C) in the thickest part of breast, brushing the chicken and vegetables with pan juices after 30 minutes.


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