Lemony Mediterranean Chicken
- 1/4 cup olive oil
- 2 lemon juice fresh
- 2 tbsp lemon zest fresh
- 4 large cloves garlic pressed
- 1 tbsp oregano dried
- 3/4 tbsp salt
- 1/2 tbsp coarsely ground black pepper
- 4 skinless, boneless chicken breast halves
- 8 baby red potatoes halved
- 1 red bell pepper cut into 1-inch wide strips
- 1 red onion cut into 1-inch wedges
- 1 lemon thinly sliced
Lemony Mediterranean Chicken: Preheat oven properly to 400 degrees F (200 degrees C).
Consolidate olive oil, lemon juice, lemon pizzazz, garlic, oregano, salt, and black pepper in a bowl. Spot chicken bosoms into a 9x13-inch preparing dish. Brush lemon juice blend over chicken.
Spot potatoes, red chime pepper strips, red onion, and lemon cuts in a bowl, pour remaining lemon juice blend over vegetables, and hurl to coat. Organize vegetables and lemon cuts around chicken bosoms in a prepared dish.
Prepare in the preheated oven for 30 minutes; brush chicken and vegetables with container drippings. Keep preparing until chicken is seared, the juices run clear, and a moment read meat thermometer embedded into the thickest piece of a bosom peruses in any event 160 degrees F (70 degrees C), around 30 additional minutes.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 22g, Protein 31g, Fat 6g