Description
This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.
Ingredients
- 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
- 4 skinless, boneless chicken breast halves
- 8 baby red potatoes, halved
- 1 red bell pepper, cut into 1-inch wide strips
- 1 red onion, cut into 1-inch wedges
- 1 lemon, thinly sliced
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 4