Recipes
Lemon-Oregano Chicken with Roasted Potatoes & Zucchini
Uses: chicken half, red bliss potatoes, zucchini, lemon
Ingredients:
- 1 chicken portion, about 6 to 8 ounces cooked meat
- 1 cup red bliss potatoes, quartered or cut into 1-inch pieces
- 1 cup zucchini, cut into thick half-moons
- 1 tablespoon lemon juice
- 2 teaspoons oil, divided
Instructions:
- Heat the oven to 400°F. Pat the chicken dry and rub with 1 teaspoon oil, lemon juice, oregano, garlic powder, black pepper, and a small amount of salt.
- Toss the potatoes with the remaining oil, pepper, and a small amount of salt. Arrange them around the chicken and roast for 20 minutes.
- Add the zucchini to the pan, toss it lightly with the pan juices, and continue roasting until the vegetables are tender and the chicken reaches at least 165°F in the thickest part without touching bone.
- Let the chicken rest for 5 to 10 minutes before serving with the roasted potatoes and zucchini.
Good for: A classic Mediterranean-style roasted dinner with lemon, oregano, chicken, potatoes, and zucchini.
Optional: Serve with tzatziki or add grape tomatoes to the roasting pan during the final 10 minutes.