Slow Baked Lemon/Garlic Pepper Chicken and Potatoes. The Best New And Exclusive Varieties For Your Gardens! Drain (and discard excess marinade) from chicken, season with garlic salt, steak seasoning, Adobo seasoning and parsley flakes. Drain (and discard excess marinade) from chicken, season with garlic salt, steak seasoning, Adobo seasoning and parsley flakes.

Slow Baked Lemon/Garlic Pepper Chicken and Potatoes Add the broth and wine, then place the potatoes in the crockpot and put the chicken breasts on top. Sprinkle the oregano, seasoned salt, and pepper and place the garlic cloves on top of each. Squeeze the lemons all over the chicken and potatoes and place the used lemons around the chicken. You can cook Slow Baked Lemon/Garlic Pepper Chicken and Potatoes using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Slow Baked Lemon/Garlic Pepper Chicken and Potatoes

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

In today's cook with me I am making Lemon Pepper Chicken with Homemade Garlic Mashed Potatoes! This meal was absolutely delicious and I guarantee you will no. This One Pan Lemon garlic herb Roasted Chicken and potatoes is such a flavor packed dish that is so easy to make, yet delicious! Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.

Slow Baked Lemon/Garlic Pepper Chicken and Potatoes instructions

  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!.

Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat. Surround the chicken with the potatoes and tomatoes. Sprinkle everything with kosher salt, freshly ground black pepper and rosemary. Top each piece of chicken with two lemon slices. Peel and halve or quarter the potatoes, if large, so they're all the same size.

source: cookpad.com