Greek Inspired Lemon Chicken

This recipe comes to us from Pampered Chef. It’s been years since I last attended a Pampered Chef party. What about you? Those were always fun. A great excuse to get together with my female friends, have a few laughs and eat some good food. I’ve got a ton of Pampered Chef gadgets. Everything from Apple Peelers to Zester – literally everything from A to Z. When I make my Slow Roasted Kahlua Pig without the Pit, you better believe I use my big clay roaster from Pampered Chef. It has served me well over the years.

This recipe is popular among clay bakers. The clay baker allows the chicken to get a golden color that seems to be lacking in most glass casserole dishes. I suppose you could finish the dish off under a broiler for a few minutes to achieve that same golden roasted goodness.

The only things missing from this delicious dish would be a nice salad and maybe a loaf of warm, buttery bread or sourdough dinner rolls. Of course, a glass of wine is always welcomed.

Greek Inspired Lemon Chicken
3 Lemons, divided
¼ cup Olive Oil
4 garlic cloves, pressed
1 tablespoon dried oregano leaves
¾ teaspoon sea salt
½ teaspoon coarsely ground black pepper
4 bone-in, skin-on chicken breasts
8 New Red Potatoes
1 medium red bell pepper
1 medium red onion
8 oz white mushrooms

Heat oven to 400 degrees.

Using Zester, zest two of the lemons. You should get about 1-1/2 tablespoons of lemon zest. Set zest aside.

Cut one of the zested lemons in half, squeeze out the juice. You should have about 2 tablespoons of juice.

In a mixing bowl, combine the zest and the juice from the lemons with the olive oil.

Peel and press garlic over the lemon mixture.

Add oregano, salt and black pepper. Mix well.

Arrange chicken in a rectangular baking dish with a rim. (Pampered Chef has some very nice clay baking dishes).

Brush chicken breasts with the lemon mixture.

Cut the potatoes in half and set aside.

Cut the bell pepper into strips and set aside.

Cut the onion into wedges and set aside.

Thinly slice remaining lemon and set aside.

Combine the potatoes, bell pepper strips, onions, lemon slices and mushrooms with the remaining lemon juice mixture in the mixing bowl.Toss together to coat well.

Arrange the vegetables on the pan around the chicken. Bake in heated oven for 1 hour or until breasts reach 180 degrees at their thickest part.

Bush chicken with pan juices after 30 minutes of roasting, and again at the end.

Dijon-Lemon Chicken Vegetable Foil Packs

My husband thinks I’m crazy.  We’ve been married for over thirty years, and in that time I have given him ample reason to think I’m just a little nuts. Recently we made plans for our summer vacation. We’ve decided to return to an old favorite stomping ground – Yellowstone.

Continue reading “Dijon-Lemon Chicken Vegetable Foil Packs”
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