Lemon Greek Chicken

2-3 lbs. frozen boneless, skinless chicken breasts or tenderloins
2 lemons
3 cloves garlic, pressed
1 red bell pepper, cut into 1" strips
1 red onion, cut into 1" wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)

Place chicken into freezer bag and store in freezer while prepping other ingredients. Zest and juice one lemon. Slice second lemon. Add ingredients to freezer bag, except potatoes. Squeeze to mix and coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and vegetables from bag and place in Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400°F for 45 min. (30 min. for tenderloins). Serve with mixed greens salad.