Baked Lemon Chicken with Peppers

There’s something about the tang of fresh lemon juice soaking into chicken that just screams weeknight victory.

This recipe takes a whole broiler-fryer, bathes it in olive oil, lemon, oregano, and parsley, then lets it soak up all that Mediterranean goodness for an hour before hitting the oven.

The peppers get a quick sauté and ring the chicken like a colorful crown.

Simple, vibrant, and the kind of meal that makes your kitchen smell like a trattoria on the Amalfi Coast.

Chef Tips

• Let the chicken come to room temperature during marinating for more even cooking.
• Use a cast iron skillet for the peppers to get a bit of char on the edges.
• Squeeze extra lemon over the finished dish right before serving for a bright pop of flavor.
• Save any pan juices and spoon them over rice or crusty bread.