Preheat oven to 450ºF. Coat a large nonstick baking pan with
cooking spray.
In a large bowl, combine 4 teaspoons oil, garlic, oregano,
lemon juice, 1 teaspoon zest, salt and pepper; add
vegetables and toss to coat. Lift vegetables out of bowl with
a slotted spoon, leaving some oil mixture in bowl. Place
vegetables in an even layer on one side of prepared pan,
leaving room for chicken. Add chicken to bowl and turn to
coat; place on empty side of pan.
Roast until vegetables are tender and chicken is cooked
through, stirring vegetables once, about 15 to 20 minutes.
Drizzle vegetables with remaining 1 teaspoon each oil and zest;
toss to coat. Drizzle chicken with any pan juices. Yields about 3
ounces chicken and 1 cup vegetables per serving.
Originally Submitted
10/24/2014
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