Lemon Greek Chicken
This hearty one-dish meal tastes like it's straight from the Mediterranean. Pass a loaf of warm, crusty bread, and there will be no end to the compliments you'll receive.
- 3 lemons, divided
- 1/4 cup (50 mL) olive oil
- 4 garlic cloves, pressed
- 1 tbsp (15 mL) dried oregano leaves
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 4 bone-in, skin-on chicken breasts (2 1/2-3 lb/1.1-1.3 kg)
- 8 petite red potatoes (about 12 oz/350 g)
- 1 medium red bell pepper
- 1 medium red onion
- 8 oz (250 g) white mushrooms
Preheat oven to 400°F (200°C). Using Zester/Scorer, zest two of the lemons to measure 1½ tbsp (22 mL) zest. Juice one of the zested lemons using Juicer to measure 2 tbsp (30 mL) juice. In Stainless (4-qt./4-L) Mixing Bowl, combine zest, juice, oil, garlic pressed with Garlic Press, oregano, salt and black pepper; mix well. Place chicken on center of Rectangular Baker or Large Bar Pan. Using Chef’s Silicone Basting Brush, brush chicken with about 2 tbsp (30 mL) of the lemon juice mixture.
Cut potatoes in half using Crinkle Cutter. Cut bell pepper into 1-in. (2.5-cm) strips using Santoku Knife. Cut onion into 1-in. (2.5-cm) wedges. Thinly slice remaining lemon using Ultimate Mandoline fitted with v-shaped blade. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl; toss to coat.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 630, Total Fat 35 g, Saturated Fat 8 g, Cholesterol 145 mg, Carbohydrate 26 g, Protein 51 g, Sodium 590 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
2 starch, 6 1/2 medium-fat meat (2 carb)
The ingredients in this recipe can be easily cut in half to serve two. Proceed as recipe directs and bake on the Medium Bar Pan.
It's not necessary to peel the potatoes for many recipes. Simply scrub them well and pat them dry with a paper towel before cutting them into desired shapes. With the skins left on, the potatoes retain more flavor and nutrients.
Believe it or not, oregano was rare in the United States until soldiers returning from Italy after World War II raved about it. Oregano is a member of the mint family and has an assertive flavor that awakens tomato-based dishes, poultry and meats.