The chicken is so tender cooked this way and this dish has a nice lemony flavor that you will find to be very delicious. Serve with a tossed salad and a good loaf of bread.
Lemon Chicken With Onions and Potatoes
- 1/4 cup fresh lemon juice
- 1-1/2 tbsp. olive oil
- 3 garlic cloves, minced
- 1-1/2 tsp. dried oregano
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 4 bone-in chicken breasts, skin removed
- yukon gold potatoes, cut into chunks
- onions, sliced
Combine the first six ingredients with 1/2 cup water; and distribute equally into two bowls. Place the chicken in one bowl and the potatoes and onions in another bowl; mix well. Refrigerate for a few hours prior to baking.
Preheat oven to 350°F. Lightly grease a large baking dish; place chicken, potatoes and onions in the dish. Squeeze more fresh lemon juice over all. Cover and bake 45 minutes, then uncover and bake another 15 minutes. You might need to cook it longer depending on the thickness of the breasts.
Recently I made this entree again and I cooked it for 1 hour covered and 30 minutes uncovered (4-23-13).