Lemony Mediterranean Chicken

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl.
3. Place chicken breasts into a 9x13-inch baking dish.
4. Brush lemon juice mixture over chicken.
5. 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.
6. 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.