Rating: 4 stars
1 Ratings
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The tangy zest of Italian dressing and lemon juice bring bold flavor to baked chicken. Three kinds of bell peppers add color and nutrition.

Elizabeth Taliaferro
Recipe by Cooking Light August 2001

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Recipe Summary

Yield:
6 servings (serving size: 1 chicken piece, 1/3 cup bell peppers, and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.

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  • 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.

Nutrition Facts

216 calories; calories from fat 28%; fat 6.7g; saturated fat 1.8g; mono fat 2.4g; poly fat 1.6g; protein 30.2g; carbohydrates 9g; fiber 1.7g; cholesterol 91mg; iron 1.7mg; sodium 385mg; calcium 28mg.
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