Baked Lemon-Garlic Chicken with Bell Peppers
The tangy zest of Italian dressing and lemon juice bring bold flavor to baked chicken. Three kinds of bell peppers add color and nutrition.
Recipe by Cooking Light August 2001
The tangy zest of Italian dressing and lemon juice bring bold flavor to baked chicken. Three kinds of bell peppers add color and nutrition.
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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