The tangy zest of Italian dressing and lemon juice bring bold flavor to baked chicken. Three kinds of bell peppers add color and nutrition.
3/4 cup fresh lemon juice (about 6 lemons)
3/4 cup fat-free Italian dressing
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 cups (1/4-inch) red bell pepper strips
1 cup (1/4-inch) green bell pepper strips
1 cup (1/4-inch) yellow bell pepper strips
3 chicken breast halves (about 1 1/2 pounds)
3 chicken leg quarters (about 1 1/2 pounds)
12 (1/8-inch-thick) slices lemon (about 1 lemon)
How to Make It
To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.
To prepare the chicken, combine remaining 1 cup sauce, bell peppers, and chicken in a large bowl, and toss to coat. Cover chicken mixture, and refrigerate for 4 hours or overnight.
Preheat oven to 400°.
Remove chicken from bowl, and discard the sauce. Loosen the skin from the breast halves and leg quarters by inserting fingers, gently pushing between the skin and meat. Insert 2 lemon slices under loosened skin of each chicken piece. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray. Spread the bell peppers on broiler pan around chicken. Bake at 400° for 50 minutes or until the chicken is done. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm.
Place 1/2 cup chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm. Pour warm sauce over the baked chicken and bell peppers.
Very good recipe for home use or casual company. I actually do skin the chicken before cooking and instead of draining the marinade, I bake the chicken in it, with lemon slices on top. I add the peppers in the last 20 minutes of cooking so that they retain some character. You can make this with roast potatoes and some other vegetable (tonight I roasted okra and red onion chunks (other times have roasted cauliflower and/or carrots) to make good use of your oven.
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