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Greek Chicken with Vegetables and Potatoes
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| INGREDIENTS Serves: Prep: 20min Cook: 45min Total: 1hr 5min 4 skinless, bone-in split chicken breasts (about 1 1/2 pounds) | |
| 1 medium | red bell pepper, seeded and cut into 8 wedges |
| 1 medium | orange bell pepper, seeded and cut into 8 wedges |
| 3/4 pound | Yukon gold potatoes, cut into 12 wedges and microwaved for 2 minutes |
| 1 medium | red onion, cut into 8 wedges |
| 2 medium | zucchini, cut into 1/2" slices |
| 20 pitted kalamata olives | |
| 1 tablespoon | extra virgin olive oil |
| Juice and grated peel of 1 lemon | |
| 2 cloves | garlic, minced |
| 2 teaspoons | dried oregano |
| 1 tablespoon | chopped fresh oregano, alternative |
| 3/4 teaspoon | freshly ground black pepper |
| 3/4 teaspoon | paprika |
DIRECTIONS
PREHEAT the oven to 400°F. Coat a roasting pan with cooking spray, or prepare a 17" x 12" rimmed baking pan: Tear off 2 sheets of nonstick aluminum foil, each 24" long. Put the dull (nonstick) sides together and fold over the edge on one side twice, to make a seam. Open up the seam, and line and cover the edges of the baking pan. (The dull side of the foil should face up.)
PLACE the chicken on one side of the pan. Place the bell peppers, potatoes, onion, and zucchini on the other.
PUREE the olives, olive oil, lemon peel and juice, garlic, oregano, black pepper, and paprika in a small food processor. Spread the puree over the chicken and the vegetables. Toss the vegetables to coat.
ROAST, turning the chicken and stirring the vegetables halfway through cooking, for 40 to 45 minutes, or until a meat thermometer registers 160°F when inserted into the thickest part of the chicken (not touching bone). If the chicken is done before the vegetables are tender, remove the chicken and cover with foil. Increase the temperature to 450°F and cook the vegetables for an additional 5 to 10 minutes. Arrange 1 chicken breast and one-quarter of the vegetables on each of 4 plates.
NUTRITIONAL FACTS PER SERVING
CALORIES 362.3 CAL
FAT 13.7 G
SATURATED FAT 2 G
SODIUM 401.7 MG
CARBOHYDRATES 28.6 G
TOTAL SUGARS 6.3 G
DIETARY FIBER 5.5 G
PROTEIN 31.7 G
SEE MORE NUTRITIONAL FACTS >
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