LEMON GREEK CHICKEN

By janis-2

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

Ingredients

• 3 lemons, divided
• 1/4 cup (50 mL) olive oil
• 4 garlic cloves, pressed
• 1 tbsp dried oregano leaves
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) coarsely ground black pepper
• 4 bone-in, skin-on chicken breasts (2 1/2-3 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

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

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.