Chicken: Lemon Greek Chicken (Serves 4)

2 lemons
1/4 cup evoo, divided
4 large garlic cloves, pressed
2-3 t dried oregano leaves
3/4 t salt
1/2 t coarsley ground black pepper
4 split (bone-in) chicken breast halves (2 1/2 - 3 pounds)
8 petite red potatoes (12 oz)
1 med red bell pepper, cut into 1" strips
1 med red onion, cut into 1 " wedges
8 oz whole mushrooms

Preheat oven to 400 F.  Zest on lemon to measure 1 1/2 T zest.  Juice lemon for 2 T juice.  In bowl, combine zest, juice, oil, garlic, oregano, s & p:  mix well.  Place chicken in baking pan.  Brush chicken with a portion of lemon juice mixt.  Cut potatoes in half.  Thinly slice remaining lemon.  Combine potatoes, pepper, onion, lemon slices, mushrooms with remaining lemon juice mixture in mixing bowl;  toss to coat.  Arrange vegetables around chicken, bake 1 hour or until chicken is no longer pink in center, brushing chicken and veg with pan juices after 30 minutes.