Roasted Greek-Style Chicken and Vegetables
5 tsp(s), extra virgin, divided
3 clove(s), medium
fresh lemon juice
2 tsp(s), divided
½ tsp(s), or to taste
2 small, or 1 large, sliced 1/4-inch thick
2 cup(s), halved
canned artichoke hearts without oil
14 oz, drained well and halved
uncooked boneless skinless chicken breast(s)
- Preheat oven to 230ºC (450ºF). Coat a large nonstick baking pan with cooking spray.
- In a large bowl, combine 20ml (4 tsp) oil, garlic, oregano, lemon juice, 5ml (1 tsp) 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 5ml (1 tsp) each oil and zest; toss to coat. Drizzle chicken with any pan juices. Yields about 85g (3 oz) chicken and 250ml (1 cup) vegetables per serving.