Patsy's Lemon Oregano Chicken

Ingredientai

• ½ c fresh lemon juice

(about 3 lemons)

• 1 tbsp dried oregano

• 2 tsp extra-virgin olive oil

• 3 garlic cloves, minced

• 1 tsp salt

• ¼ tsp course ground pepper

• 12 black olives pitted

• 6 skinless, boneless chicken breasts

• 1¾ pounds of white potatoes, cut lengthwise into 1-inch-thick wedges

• 1 large onion

• 1-10 oz pkg of frozen artichoke hearts, thawed and patted dry

Nurodymai

1. Preheat oven to 425°F.

2. Spray a large shallow roasting pan with olive oil non-stick spray.

3. Whisk together the lemon juice, oregano, oil, garlic, garlic, salt and pepper in small bowl.

4. Place the chicken, potatoes, onion, artichoke hearts, and olives in the roasting pan, drizzle with the lemon mixture.

5. Roast until the chicken is cooked through and the vegetables are tender and browned, 50-55 minutes.