Lemon Greek Chicken

Ingredients:

2     lemons, divided
1/4  cup olive oil
4     large garlic cloves, pressed
2-3  dried oregano leaves
3/4  tsp salt
1/2  tsp freshly ground black pepper
4     split chicken breast halves
8     petite red potatoes
1     medium red bell pepper or 7 small peppers
1     medium red onion, cut into 1-inch wedges

Directions:

Preheat oven to 400.  Zest one lemon to measure 1 1/2 tbsp zest.  Juice lemon to measure 2 tbsps juice.  In a stainless mixing bowl, combine lemon zest, juice, oil, pressed garlic, oregano, salt and black pepper and mix well

Place chicken on center of Stoneware Bar Pan (or large glass dish).  Using a Pastry Brush, brush chicken with a portion of the lemon juice mixture.

Cut potatoes in half.  Cut bell pepper into 1-inch strips.  Cut onion into 1-inch wedges.  Thinly slice remaining lemon.  Combine potatoes, bell pepper, onion and lemon slices with remaining lemon juice mixture in mixing bowl; toss to coat.

Arrange vegetables around chicken.  Bake 1 hour or until chicken is not longer pink in the center, brushing chicken and vegetables with pan juices after 30 minutes. 

Yeilds: 4 servings

Source: The Pampered Chef Stoneware Inspirations 
Notes: This recipe calls for mushrooms as well.  Our family doesn't like mushroom so we omitted them.