International Recipes
Roasted Greek Chicken and Vegetables
Yield: 5 servings
Ingredients
- 1 cut up whole chicken
- 1 medium eggplant, cut into chunks
- 1 bell pepper, cut into pieces
- 12 unpeeled whole cloves garlic
- 2 teaspoons extra-virgin olive oil
- Zest and juice of 1 lemon
- 1 teaspoon each salt, pepper and dried oregano
Instructions
- Heat oven to 450 degrees F. Line 2 rimmed baking sheets with foil.
- Put chicken on 1 side of each pan, then put vegetables on the other side. Drizzle vegetables with oil.
- Sprinkle chicken and vegetables with lemon zest and juice, salt, pepper and oregano, tossing to coat.
- Roast side by side, turning chicken and vegetables once, for 30 minutes or until chicken is cooked through and vegetables are tender.
- Garnish with lemon wedges if desired.