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
- ¼ cup (50 mL) olive oil
- 4 garlic cloves, pressed
- 1 tbsp dried oregano leaves
- ¾ tsp (4 mL) salt
- ½ 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 the oven to 400°F (200°C). Using the Microplane® Zester, zest two of the lemons to measure 1½ tbsp (22 mL) zest. Juice one of the zested lemons using the Juicer to measure 2 tbsp (30 mL) of juice. In a (4-qt./4-L) Stainless Mixing Bowl, combine the zest, juice, oil, garlic pressed with the Garlic Press, oregano, salt, and black pepper; mix well. Place the chicken in the center of the Rectangular Baker or the Large Bar Pan. Using a Chef’s Silicone Basting Brush, brush the chicken with about 2 tbsp (30 mL) of the lemon juice mixture.
Using a Forged 5" (13-cm) Santoku Knife, cut the potatoes in half. Then cut the bell pepper into 1" (2.5-cm) strips. Cut the onion into 1" (2.5-cm) wedges. Thinly slice the remaining lemon using the Ultimate Mandoline fitted with the V-shaped blade. Combine the potatoes, bell pepper, onion, lemon slices, and mushrooms with the remaining lemon juice mixture in the mixing bowl; toss to coat.
Arrange the vegetables on the pan around the chicken. Bake for 1 hour or until the Pocket Thermometer registers 180°F (82°C) in the thickest part of breast, brushing the chicken and vegetables with pan juices after 30 minutes.
- 4 servings
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 halved to serve two. Proceed as the 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. 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.