Lemon Greek Chicken - cooking recipe

Ingredients

2 teaspoons lemons, zest of
1/2 cup lemon juice
2 tablespoons olive oil
4 cloves garlic, pressed
2 -3 teaspoons dried oregano leaves
3/4 teaspoon salt
1/8 teaspoon black pepper
2 medium baking potatoes, cut into wedges
1 medium red bell pepper, cut into 1 inch pieces
1 medium red onion, cut into wedges
8 ounces fresh whole mushrooms
4 bone in chicken breast halves or 2 1/2-3 lbs chicken, cut up

Preparation

Preheat oven to 400 degrees.
In a bowl, combine lemon zest, juice and oil.
Press in garlic, add oregano, salt and black pepper; set aside.
In a ziplock bag toss all the vegetables in 1/2 of the lemon juice mixture and layer on the bottom of a baking pan.
Place chicken on top of vegetables; brush with remaining lemon juice mixture.
Bake 1 hour or until chicken is no longer pink in the center, brushing chicken and vegetables with pan juices several times throughout the baking time.
Note: I make a little extra lemon juice mixture to make it even zestier.