Feature Recipe

Lemon Greek Chicken

We have written this recipe for four but I have doubled, tripled and quadrupled it to take to the cabin. It is one of those no fuss recipes that allow you to play outside with the grandchildren and just come in when it is time to eat!

• 2 tsp. lemon zest
• ¼ cup lemon juice
• 2 tbsp. olive oil
• 4 large garlic cloves, crushed or chopped
• 2 tsp. dried oregano leaves
• ½ tsp. salt
• 1 tsp. DLS or ¼ tsp. pepper
• 2 medium potatoes, cut into 8 wedges
• 1 medium red bell pepper, cut into 1” pieces
• 1 medium green bell pepper, cut into 1” pieces
• 1 medium red onion, cut into wedges
• 2 cups fresh whole mushrooms, halved or quartered, if large
• 2 whole chicken breasts, 4 halves, or 8 thighs

1. In a 9 x 13” baking pan or casserole dish , combine lemon zest, lemon juice, oil, garlic, oregano, salt and DLS
2. Add the potatoes, peppers, onion and mushrooms, tossing to coat well.
3. Place the chicken pieces on top of the vegetables. Use a pastry brush to pick up the lemon mixture from the bottom of the pan and brush over the chicken.
4. Bake in a 400°F oven for 1 hour or until the chicken is no longer pink in the center. Brush the chicken and vegetables with the pan juices after the first 30 minutes.

Serves 4

NOTE: For real convenience you can assemble this dish, cover it well, refrigerate it for a few hours or overnight and bake it the next day. It also reheats well.

DLS: see the section on Dymond Lake Seasoning

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