Greek Lemon Chicken

Luke and I were lucky enough to travel to Greece for our honeymoon - it's the most beautiful place on earth, with the best food I've ever had. I love fresh Greek salads, lemons, herbs, vinegar - all of it.  My sister made this recipe a while back and posted pictures of it - it looked so good I had to try it. The recipe is from Pampered Chef and is fairly simple.  

 Greek Lemon Chicken

Ingredients:

2 tsp. lemon zest

1/4 cup lemon juice

2 Tbsp. olive oil

4 large cloves of garlic, pressed

2-3 tsp. dried oregano leaves

3/4 tsp. salt

1/8 tsp. ground black pepper

2 medium baking potatoes

1 red bell pepper, cut into 1" pieces

1 medium red onion, cut into wedges

8 oz. fresh whole mushrooms

4 split chicken breast halves (I used boneless, could use bone-in)

Directions:

Preheat oven to 400 degrees. In a 1 qt. bowl, combine lemon zest, lemon juice and olive oil. Press garlic into lemon mixture. Add oregano, salt, black pepper and set aside. Cut each potato lengthwise into 8 wedges; place in a 9 x 13 baker. Add bell pepper, onion, mushrooms, half of the lemon juice mix, toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture. Bake 1 hour or until chicken is cooked through, basting chicken and vegetables with pan juices after 30 minutes.