1. Preheat oven to 400°F. Using Zester/Scorer, zest one lemon to measure 1 1/2 tablespoons zest. Juice lemon using Juicer to measure 2 tablespoons juice. In Stainless (4-qt.) Mixing Bowl, combine lemon zest, juice, oil, garlic pressed with Garlic Press, oregano, salt and black pepper; mix well.
2. Place chicken on center of Rectangular Baker or Large Bar Pan. Using Chef's Silicone Basting Brush, brush chicken with a portion of the lemon juice mixture.
3. Using Crinkle Cutter, cut potatoes in half. Using Utility Knife, cut bell pepper into 1-inch strips; cut strips in half. Cut onion into 1-inch wedges. Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl; toss to coat.
4. Arrange vegetables around chicken on pan. Bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.

Yield: 4 servings

Nutrients per serving: Calories 560, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 140 mg, Carbohydrate 25 g, Protein 54 g, Sodium 560 mg, Fiber 4 g

Diabetic exchanges per serving: 1 starch, 1 vegetable, 7 low-fat meat, 1 fat (1 carb)

Cook's Tips: 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.