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Before you jump to Slow Baked Lemon/Garlic Pepper Chicken and Potatoes recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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One way to deal with this to start seeing some results is to understand that you do not have to change everything instantly or that you have to entirely get rid of certain foods from your diet. It’s not a bad idea if you desire to make considerable changes, but the most crucial thing is to step by step switch to making healthier eating selections. Soon enough, you will see that you actually prefer to eat healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will discover that you won’t wish to eat the old diet.
Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to slow baked lemon/garlic pepper chicken and potatoes recipe. To cook slow baked lemon/garlic pepper chicken and potatoes you only need 8 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Slow Baked Lemon/Garlic Pepper Chicken and Potatoes:
- Prepare 8 Chicken legs
- Take 1 Lemon Pepper Marinade
- Use 6 small Russet Potatoes (cut into wedges)
- Get 1/2 large Green Bell Peppers (chopped coarsely)
- Use 1 Garlic Salt
- Take 1 Adobo Seasoning
- Prepare 1 Parsley Flakes
- Use 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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