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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 only need 8 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Slow Baked Lemon/Garlic Pepper Chicken and Potatoes:
- Use 8 Chicken legs
- Take 1 Lemon Pepper Marinade
- Take 6 small Russet Potatoes (cut into wedges)
- Take 1/2 large Green Bell Peppers (chopped coarsely)
- Use 1 Garlic Salt
- You need 1 Adobo Seasoning
- Take 1 Parsley Flakes
- Use 1 Steak Seasoning
Steps 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!
In a small bowl combine zest of lemons, salt, pepper, garlic, thyme and melted butter until smooth. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary and cayenne pepper. Add fresh lemon juice, olive oil and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
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