Lemon Greek Chicken

When my sister and her husband visited recently just after Christmas, I wanted to step away from all the holiday flavors and go with something different so I pulled out this family favorite – Lemon-Greek Chicken. The seasonings are just perfect.

I like using chicken with the skin on to keep it moist. I also added both chicken breasts and thighs (my favorite!). I’ve shared this recipe before, but I like to highlight some of the oldies that maybe have gotten forgotten. If you’ve never made it, you need to try it – you’ll be glad you put this simple recipe on your table! If you’re like me and haven’t made it in a while, it’s time to make it again!

Lemon-Greek Chicken

2 tsp. lemon zest
1/4 cup lemon juice
2 tbl. olive oil
4 large garlic cloves, pressed
2-3 tsp. dried oregano leaves
3/4 tsp salt
1/8 tsp. black pepper
2 medium baking potatoes
1 medium red bell pepper, but into 1-inch pieces
1 medium red onion, cut into wedges
8 ounces fresh whole mushrooms
4 split (bone-in) chicken breast halves (I usually use a cut-up fryer)

Combine lemon zest, juice, oil, garlic, oregano, salt and pepper; set aside. Cut each potato lengthwise into 8 wedges; place in 9 x 13 pan. Add bell pepper, onion, mushroom, and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is no longer pink in the center, brushing chicken and vegetables with pan juices after 30 minutes.

My personal addition to this recipe is that I add lemon slices to the chicken while baking and I often double the lemon/herb mixture. It makes enough to have pan juices to place on the table and pour over the veggies. So Good!

Enjoy!