Lemony Mediterranean Chicken

Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 517 Calories

Ingredients

• ¾ teaspoon salt
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• 1 tablespoon dried oregano
• 4 skinless, boneless chicken breast halves
• 1 lemon, thinly sliced
• ½ teaspoon coarsely ground black pepper
• 4 large cloves garlic, pressed
• 1 red bell pepper, cut into 1-inch wide strips
• 2 tablespoons fresh lemon zest
• 8 baby red potatoes, halved
• 1 red onion, cut into 1-inch wedges

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.