lemon chicken veggies
Ingredients:
  • (1 Tbsp.) extra-virgin olive oil
  • (1) lemon, peel grated and juiced
  • (1 Tbsp.) minced garlic
  • (1 tsp.) dried oregano
  • (1/4 tsp.) salt
  • (3/4 tsp.) ground black pepper
  • (3/4 tsp.) paprika
  • (4) skinless chicken legs or thighs, trimmed of fat
    (1 lb. total)
  • (1 medium) red bell pepper, cut into 8 wedges
  • (1 medium) orange bell pepper, cut into 8 wedges
  • (2 medium) yukon gold potatoes, each cut into 8
    wedges
  • (1 medium) red onion, cut into 8 wedges
  • (40) kalamata olives, pitted
  • Fresh mint or parsley, chopped, optional
  • Grated lemon peel and lemon wedges, optional
Servings

4

Dinner

Lemon Chicken and Veggies

Skinless chicken legs and mixed vegetables baked in a lemon-herb sauce and served with salty kalamata olives.

Preparation Time

About 15 minutes

Cook Time

About 45 minutes

    Instructions

  1. 1Preheat oven to 400°F. Spray a 17 x 12 in. rimmed baking pan with cooking spray.
  2. 2Combine oil, lemon peel, lemon juice, garlic, oregano, salt, black pepper and paprika in pan. Toss chicken in, then move it to one side. Do the same with the bell peppers, potatoes and onion on the other side.
  3. 3Cook 20 minutes, flip, cook another 20-25 minutes. Top each serving with 10 olives. Serve with mint and lemons.

Nutritional Information

Serving Size: 1/4 of dish



Amount Per Serving:

  • Calories 399
  • Total Fat 18.4 g
  • Total Carbohydrate 30.4 g
  • Protein 26.5 g
  • Cholesterol — mg
  • Sodium 866 mg
  • Fiber 5.5 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Entrées with Poultry

Recipe Ethnicity: Greek/Mediterranean

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Poultry

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.