Baked Garlicky Lemony Chicken With Peppers Recipes

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

LEMON PEPPER, GARLIC CHICKEN

Steps:

• To prepare the garlic into a paste, salt each clove and smash with the side of your knife until it appears pasty.
• Mix cloves of garlic paste with olive oil, rosemary, thyme, parsley, zest of both lemons, pepper and fennel seed.
• Put chicken in the bowl with the mixture and allow it to sit in the mixture while you heat up the grill or skillet.
• Cook chicken until juices run clear.
• Squeeze juice of lemons over the chicken when it is almost done.

LORI'S LEMON-PEPPER CHICKEN LEG QUARTERS

Steps:

• Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
• Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
• Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

BAKED GARLICKY LEMONY CHICKEN WITH PEPPERS

Steps:

• Combine all 4 sauce ingredients in a medium bowl, stirring with a whisk.
• Combine bell peppers and chicken in a baking dish. Pour sauce over top.
• Preheat oven to 400°F.
• Bake for 40 minutes or until chicken is cooked all the way through.