If you are looking for a new chicken dish that is easy and full of flavor, then this is just for you. This is my new go to chicken dish. The chicken is moist and juicy and the vegetables pair nicely with the marinade. If you try it you will love it!
2 tsp lemon zest
1/4 cup olive oil
2 TBS. fresh lemon juice
3 TBS fresh oregano, minced
1 TBS fresh basil, minced
1 tsp kosher salt
4 garlic cloves, minced
1/2 tsp cracked black pepper
6-8 small red potatoes
1 medium red pepper cut into strips 1 medium red onion, cut into wedges
8 oz. fresh whole mushrooms
4 chicken quarters with the the bone in
Preheat oven to 400°. In 1 qt bowl, combine lemon zest, juice and oil. Press garlic into lemon mixture. Add oregano, basil, salt and black pepper; set aside.
Set chicken on a baking sheet and bast with half of the lemon mixture.
Cut each potato lengthwise into 8 wedges; place in 9 X 13 baker. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat.
Place vegetables around chicken. Bake 1 hour or until chicken is no longer pink in center, basting chicken and vegetables with pan juices after 30 minutes.