Lemony Mediterranean Chicken

Name: Lemony Mediterranean Chicken
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 8 baby red potatoes, halved; 4 large cloves garlic, pressed; 1 teaspoons coarsely ground black pepper; 1 lemon, thinly sliced; 2 Tbsps fresh lemon juice; 2 Tbsps fresh lemon zest; 59 milliliters olive oil; 1 Tbsp dried oregano; 1 red bell pepper, cut into 1-inch wide strips; 1 red onion, cut into 1-inch wedges; 1 teaspoons salt; 4 skinless, boneless chicken breast halves

Lemony Mediterranean Chicken might be a good recipe to expand your main course repertoire. This recipe serves 4. One serving contains 403 calories, 28g of protein, and 17g of fat. 31 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up olive oil, oregano, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl.

Ingredients you will need

Black Pepper

Lemon Juice

Lemon Zest

Olive Oil

Oregano

Garlic

Salt

Equipment you will use

Bowl

Place chicken breasts into a 9x13-inch baking dish.

Ingredients you will need

Chicken Breast

Equipment you will use

Baking Pan

Brush lemon juice mixture over chicken.

Ingredients you will need

Lemon Juice

Whole 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.

Ingredients you will need

Chicken Breast

Red Pepper

Lemon Juice

Vegetable

Red Onion

Potato

Lemon

Equipment you will use

Baking Pan

Bowl

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.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Kitchen Thermometer