"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lemon Greek Chicken Recipe

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This recipe for Lemon Greek Chicken, by , is from The Stults Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Stults
Added: Thursday, November 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons lemon zest
1/4 cup lemon juice
2 tablespoons olive oil
4 large garlic cloves; pressed
2 teaspoons dried oregano leaves
3/4 teaspoon salt
2 medium baking potatoes
1 medium red bell pepper; cut into 1 inch pieces
8 ounces fresh whole mushrooms
4 chicken breast halves

Directions:
Directions:
Preheat oven to 400 degrees. Combine lemon zest, juice, garlic and oil. Add oregano, salt and black pepper, set aside. Cut each potato lengthwise into 8 wedges; place in a 9" x 13" baking dish. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice. Bake one hour or unitl chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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