Baked Chicken with Oregano and Lemon-Sauced Peppers and Tomatoes

When I fixed this deliciously simple dinner the other night, I posted to my Facebook feed that it proved that simple ingredients well-cooked can create some real magic. Folks asked for details...I shared the following...and the next night a friend texted me a photo of her equally yummy copycat dinner.

Now it's your turn.

Baked Chicken with Oregano and Lemon-Sauced Peppers and Tomatoes
Makes 2 servings. (But it's obviously easy to adjust....)

2 bone-in chicken breasts (or leg quarters if you prefer dark meat)
1 red bell pepper
2 ripe tomatoes
4 garlic cloves, minced
2 tablespoons lemon juice
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

Preheat oven to 400°.

Season the chicken pieces with salt and pepper and place in a baking dish.

Seed the red bell pepper and slice into strips. Core the tomato and slice into thick slices. Place on either side of the chicken pieces.

In a small bowl, combine the garlic, lemon juice, and olive oil. Season with salt and pepper. Pour over chicken, peppers and tomatoes.

Place dish in the oven and bake until chicken, about 45 minutes.