- 4
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)
- 8 petite red potatoes (about 12 oz/350 g)
- 1 medium red bell pepper
- 1 medium red onion
- 8 oz (250 g) white mushrooms
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.
Cut the potatoes in half. Then cut the bell pepper into 1" strips. Cut the onion into 1" wedges. Thinly slice the remaining lemon using the 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.