Baked Lemon Chicken with Peppers
Submitted by panderso
Juicy lemon-marinated chicken baked with sautéed red and green bell peppers. A bright, herb-loaded one-pan dinner ready in under an hour.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minThere’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.
Ingredients
Directions
Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400℉ (200℃) for 35 minutes. Cut peppers into ½-inch thick rings. Sauté 8 minutes.
Spoon peppers around chicken.
Makes 4 to 6 servings.
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