This chicken turns out moist and juicy. It is sure to please the whole family. This entire dinner is made in one pan, so clean-up is easy!

serves 6 

  • 6 ( 4 oz) boneless, skinless chicken breast halves
  • ½ c. white wine
  • 4 T. olive oil, divided
  • 2 tsp. dried oregano
  • 2 garlic cloves, crushed
  • salt and pepper to taste
  • juice of 1 lemon
  • 4 medium red potatoes, cut into eighths
  • 2 medium onions, cut into wedges
  • 3 carrots cut into ½” rounds
  • 3 Roma tomatoes, sliced into rounds
  • salt and pepper to taste
  • 1 tsp. dried parsley

Place chicken between 2 pieces of plastic wrap and pound to ¼” thickness.
In a large ziplock bag, combine wine 3 T. olive oil and the next 4 ingredients (through lemon juice). Add chicken to the bag, seal and turn to coat. Refrigerate for 1-1-¼ hours.
Meanwhile, Toss potatoes and carrots with 1 T. olive oil. Place in a large baking dish. Cover with foil and bake at 375 for 45 minutes.  Remove foil and add the onion and tomatoes. Remove chicken from marinade and place on top of vegetables. Pour marinade over all. Bake for 25-35 minutes or until chicken is cooked through. Sprinkle with parsley.