Again looking for a slow baked lemon/garlic pepper chicken and potatoes recipe that is appetizing? How to prepare it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious slow baked lemon/garlic pepper chicken and potatoes should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of slow baked lemon/garlic pepper chicken and potatoes, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare slow baked lemon/garlic pepper chicken and potatoes delicious as long as you know the trick and how to make this dish you can become serving special.

Ingredients and seasonings required for make

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

Add mixture to casserole dish, foil lined baking sheet, or oven-safe nonstick pan. Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Add green olives to slow cooker. Return skillet to medium-low heat and add butter and garlic.

How to make:process 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!

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. Toss to evenly coat, season with salt and pepper to taste and toss. Spread potatoes evenly over prepared baking sheet. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.

how ? Easy isn’t it? That’s the prepare slow baked lemon/garlic pepper chicken and potatoes that you do at home. Good luck!