This weekend on instagram & facebook I posted a new dish I was trying “Greek Lemon Chicken”.   I was a little nervous, but it was REALLY good!  I had a lot of requests for the recipe so I decided to share it with you here!!

I LOVE my baking stones, so I’m always looking for good recipes for it.  I don’t really think it would matter though what type of dish you baked this in, just remember to use pam or oil to keep it from sticking.

I took this image with my phone, so it’s not the best!!

Here’s the recipe:  Greek Lemon Chicken

2 lemons divided

1/4 c olive oil

4 large garlic cloves, pressed

2-3 tsp. of dried oregano leaves

3/4 tsp. salt

1/2 tsp. coarsely ground black pepper

4 chicken breasts ( I used skinless breasts)

8 petite potatoes cut in half

1 medium onion cut into wedges

1 medium red bell pepper cut 1 in. strips

8 oz. whole mushrooms

*note:  I left the mushrooms & bell peppers out because some of my family doesn’t care for them, I substituted with baby carrots.  I also left the potatoes out because well… I forgot.

~Preheat your oven to 400 degrees

~Zest 1 lemon to measure 1 1/2 Tlbs. of zest, then juice the lemon to get 2 Tlbs. of juice.  Combine zest, lemon juice, oil, garlic, oregano, salt & black pepper.

~Brush chicken with a portion of the juice mixture.

~Throw veggies in the bowl with the juice and mix to coat well.

~Arrange the veggies around the chicken and bake for 1 hour or until chicken is done.


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