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Full Online Book HomeLearning KitchenPoultry - Chicken - Lemon Greek Chicken
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Poultry - Chicken -  Lemon Greek Chicken Post by :Woodrow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :681

Click below to download : Poultry - Chicken - Lemon Greek Chicken (Format : PDF)

Poultry - Chicken - Lemon Greek Chicken

4 bone-in chicken breasts halves with the skin on (2 1/2 to 3 lbs.) -- or 1 chicken, cut up into pieces
2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 Tablespoons olive oil
4 large cloves of garlic -- pressed
2 to 3 teaspoons dried oregano
3/4 teaspoon salt
1/8 teaspoon pepper
2 baking potatoes (or red new potatoes--about 1 1/4 to 1 1/2 lbs.) -- cut in wedges or chunks
1 red onion -- cut in wedges
1 to 2 red peppers or yellow, orange, etc. -- cut in chunks
8 ounces fresh whole mushrooms


Preheat oven to 400 degrees.

In a small bowl mix zest, juice, olive oil, garlic, oregano, salt, and pepper. Mix well and set aside.

In a 9x13 pan sprayed with Pam, mix all the vegetables. Pour 1/2 the lemon juice mixture over this and toss to coat. Sprinkle lightly with additional salt and pepper (optional). Lay chicken pieces over vegetables. Pour remaining lemon juice mixture over chicken. Sprinkle lightly with additional salt and pepper (optional).

Bake one hour or until chicken is no longer pink inside. After 30 minutes baste chicken and vegetables with pan juices.

Serving Ideas : Serve with warm, crusty bread.
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