Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, slow baked lemon/garlic pepper chicken and potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Slow Baked Lemon/Garlic Pepper Chicken and Potatoes is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Slow Baked Lemon/Garlic Pepper Chicken and Potatoes is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have slow baked lemon/garlic pepper chicken and potatoes using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Slow Baked Lemon/Garlic Pepper Chicken and Potatoes:
- Take 8 Chicken legs
- Get 1 Lemon Pepper Marinade
- Make ready 6 small Russet Potatoes (cut into wedges)
- Make ready 1/2 large Green Bell Peppers (chopped coarsely)
- Get 1 Garlic Salt
- Make ready 1 Adobo Seasoning
- Take 1 Parsley Flakes
- Get 1 Steak Seasoning
Instructions to make Slow Baked Lemon/Garlic Pepper Chicken and Potatoes:
- Marinate chicken in lemon pepper marinade for 30 minutes (be sure chicken is covered completely)
- Preheat oven to 300°
- Drain (and discard excess marinade) from chicken, season with garlic salt, steak seasoning, Adobo seasoning and parsley flakes
- Place seasoned chicken in casserole dish or baking pan, bake for approx. 45 minutes.
- Clean potatoes and cut into wedges. Drizzle with vegetable oil and season with garlic salt. (add to chicken after it has baked for 45 minutes).
- Coarsely chop green bell pepper and add to chicken and potatoes (after chicken has cooked for 45 minutes)
- Be sure not to cover chicken with potatoes or peppers!
- Bake for additional 45 minutes, basting chicken and potatoes with juice and drippings from chicken….
- Serve with side salad or seasonal veggies and ENJOY!
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