Lemon Greek Chicken

(adapted from The Pampered Chef® Stoneware Inspirations Cookbook)
2-3 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
2 lemons
3 cloves garlic
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.)
Add ingredients to large bowl, except potatoes. Coat chicken well. Dump into Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with mixed greens salad.