Baked Lemon-Garlic Chicken with Bell Peppers |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The tangy zest of Italian dressing and lemon juice bring bold flavor to baked chicken. Three kinds of bell peppers add color and nutrition. Ingredients:
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) |
cooking spray |
Directions:
1. To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.
2. 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.
3. Preheat oven to 400°.
4. 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.
5. 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.
|
|