• ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 4 large cloves garlic, pressed
  • 1 tablespoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 4skinless, boneless chicken breast halves
  • 8baby red potatoes, halved
  • 1red bell pepper, cut into 1-inch wide strips
  • 1red onion, cut into 1-inch wedges
  • 1lemon, thinly sliced
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).


  • Step 2

    Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9×13-inch baking dish. Brush lemon juice mixture over chicken.

  • Step 3

    Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.

  • Step 4

    Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

  • Cook's Note:

    Use more lemons for extra tangy goodness. Also use whatever vegetables you prefer; it is delicious with any.

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