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Categories:
olive oil lemon juice lemon zest garlic oregano salt ground black pepper skinless red potatoes red bell pepper red onion lemon
Viewed: 70 - Published at: 4 years agoIngredients
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 4 large cloves garlic, pressed
- 1 tablespoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon 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
Method
- Preheat oven to 400 degrees F (200 degrees C).
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over 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.
- 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.
