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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 Difficult.
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We hope you got benefit from reading it, now let’s go back to slow baked lemon/garlic pepper chicken and potatoes recipe. To make slow baked lemon/garlic pepper chicken and potatoes you need 8 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Slow Baked Lemon/Garlic Pepper Chicken and Potatoes:
- Prepare 8 Chicken legs
- Use 1 Lemon Pepper Marinade
- Prepare 6 small Russet Potatoes (cut into wedges)
- You need 1/2 large Green Bell Peppers (chopped coarsely)
- Prepare 1 Garlic Salt
- You need 1 Adobo Seasoning
- You need 1 Parsley Flakes
- Provide 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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