Ingredients
- 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
- 1/4 cup olive oil
- 1/2 tsp coarsely ground black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lemon zest
- 4 large cloves garlic, pressed
- 1 tbsp dried oregano
- 3/4 tsp salt
Directions
Pre-heat 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 9×13-inch baking dish. Brush lemon juice mixture over chicken. in a bowl place potatoes, red bell pepper strips, red onion, and lemon slices. 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 pre-heated oven for 30 mins. 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 mins.
