Lemon Greek Chicken

Lemon Greek Chicken
2 tsp. Lemon zest
1/8 tsp. Black pepper
¾ tsp. Salt
2 medium baking potatoes
¼ c. lemon juice
1 medium red bell pepper, cut into 1-inch pieces
2 TBS. Olive oil
1 medium red onion, cut into wedges
½ tsp. Garlic powder
8 oz. Fresh whole mushrooms
2-3 tsp. Dried oregano leaves
4 split chicken breast halves (2 ½ - 3 pounds)
Preheat oven to 400. In medium bowl, combine lemon zest, juice, oil, garlic, oregano, salt and pepper. Cut each potato lengthwise into 8 wedges; place in 9x13 pan. Add bell pepper, onion, mushrooms, and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture with a pastry brush. Bake one hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes. Yield: 6 servings.