Slow Baked Lemon/Garlic Pepper Chicken and Potatoes – a delicious recipe with Chicken, Lemon Pepper Marinade, Potatoes, Green Bell Peppers, Garlic, Parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Marinate chicken in lemon pepper marinade for 30 minutes (be sure chicken is covered completely)
2
Preheat oven to 300
3
Drain (and discard excess marinade) from chicken, season with garlic salt, steak seasoning, Adobo seasoning and parsley flakes
4
Place seasoned chicken in casserole dish or baking pan, bake for approx.
5
45 minutes.
6
Clean potatoes and cut into wedges.
7
Drizzle with vegetable oil and season with garlic salt.
8
(add to chicken after it has baked for 45 minutes).
9
Coarsely chop green bell pepper and add to chicken and potatoes (after chicken has cooked for 45 minutes)
10
Be sure not to cover chicken with potatoes or peppers!
11
Bake for additional 45 minutes, basting chicken and potatoes with juice and drippings from chicken....
12
Serve with side salad or seasonal veggies and ENJOY!
488
kcal
Calories
13
g
Fat
19
g
Carbs
71
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 Chicken legs, 1 Lemon Pepper Marinade, 6 small Russet Potatoes (cut into wedges), 1/2 large Green Bell Peppers (chopped coarsely), and more.
Yes, Slow Baked Lemon/Garlic Pepper Chicken and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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