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.