Good afternoon here me will give you a recipe slow baked lemon/garlic pepper chicken and potatoes which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from slow baked lemon/garlic pepper chicken and potatoes which has aroma and taste that able evoke our tastes.

So that the result of slow baked lemon/garlic pepper chicken and potatoes, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare slow baked lemon/garlic pepper chicken and potatoes delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required for prepare

1. Prepare Chicken legs
2. Prepare Lemon Pepper Marinade
3. Prepare Russet Potatoes (cut into wedges)
4. Prepare Green Bell Peppers (chopped coarsely)
5. Use Garlic Salt
6. Prepare Adobo Seasoning
7. Use Parsley Flakes
8. Prepare Steak Seasoning

Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear. Return skillet to medium-low heat and add butter and garlic. Pour stock into skillet and bring to a boil. Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes.

How to cook Slow Baked Lemon/Garlic Pepper Chicken and Potatoes:

1. Marinate chicken in lemon pepper marinade for 30 minutes (be sure chicken is covered completely)
2. Preheat oven to 300°
3. Drain (and discard excess marinade) from chicken, season with garlic salt, steak seasoning, Adobo seasoning and parsley flakes
4. Place seasoned chicken in casserole dish or baking pan, bake for approx. 45 minutes.
5. 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).
6. Coarsely chop green bell pepper and add to chicken and potatoes (after chicken has cooked for 45 minutes)
7. Be sure not to cover chicken with potatoes or peppers!
8. Bake for additional 45 minutes, basting chicken and potatoes with juice and drippings from chicken….
9. Serve with side salad or seasonal veggies and ENJOY!
10. Done and ready to serve!

Toss to evenly coat, season with salt and pepper to taste and toss. Spread potatoes evenly over prepared baking sheet. Place chicken, breast side up, in a roasting pan. Transfer chicken to slow cooker over potato layer. Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in remaining half the garlic, oregano, rosemary and basil over chicken.

how is this? Easy isn’t it? That’s the make slow baked lemon/garlic pepper chicken and potatoes that you practice at home. Hope it’s useful and good luck!