3 tbsp lemon olive oil or regular EVOO
2 tbsp lemon juice
4 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper
2 tsps smoked paprika
2 tsps oregano or 1 tbsp fresh
VEGGIES & CHICKEN:
4 chicken breasts skinless & boneless
2 red bell peppers thickly sliced
1 red onion cut into 8 wedges
8-10 whole garlic cloves
1 pound baby mixed color potatoes quartered
2 large lemons thinly sliced
1/2 cup crumbled Feta
1/4 cup kalamata olives seeded
salt & pepper to taste
6 cups Romaine lettuce heart chopped
drizzle EVOO (lemon flavored is nice)
Preheat oven to 400 degrees.
Combine all marinade ingredients in small jar & shake well to combine.
Slice chicken breasts into pieces about 1½” thick.
Spread peppers, potatoes, onions, lemon slices & garlic on large sheet pan. Nestle the chicken pieces in & around the veggies.
Pour all the marinade evenly over the sheet pan ingredients and rub into chicken.
Place in oven and roast for 30-35 minutes or until veggies are slightly brown and chicken reaches 165 degrees.
Remove from oven, season with salt & pepper.
Sprinkle with crumbled feta and kalamata olives.
To serve, place a substantial pile of salad in the center of each dinner plate. Top with a generous portion of the roasted veggies and chicken.
July 4, 2017 Dinner Party - Vestwebers, Benkelmans, Janaseks, Boleys