Lemony Chicken With Bell Pepper Recipes

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LEMON-PEPPER CHICKEN AND POTATOES



Lemon-Pepper Chicken and Potatoes image

Chicken breast and potatoes topped with lemon-pepper seasoning and diced bell peppers and onions.

Provided by gsxkendra

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
6 potatoes, quartered
2 green bell peppers, diced
1 medium onion, diced
½ cup water
1 ¼ teaspoons butter
1 tablespoon lemon-pepper seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
  • Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 407.3 calories, Carbohydrate 61.5 g, Cholesterol 68 mg, Fat 4.4 g, Fiber 8.6 g, Protein 30.9 g, SaturatedFat 1.7 g, Sodium 434.5 mg, Sugar 5.2 g

ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME



Roast Chicken with Bell Peppers, Lemon, and Thyme image

How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Bell Pepper     Thyme     Lemon     Chile Pepper     Wheat/Gluten-Free     One-Pot Meal

Yield 4 servings

Number Of Ingredients 8

4 large bell peppers (any color)
1 large shallot, thinly sliced
1 Fresno chile, thinly sliced crosswise
5 sprigs thyme, divided
Kosher salt, freshly ground pepper
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 (3 1/2-4-lb.) chicken, patted dry
1 lemon, halved

Steps:

  • Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
  • Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
  • Just before serving, squeeze remaining lemon half over chicken and bell peppers.

LEMONY MEDITERRANEAN CHICKEN



Lemony Mediterranean Chicken image

This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.

Provided by joecraig

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
4 large cloves garlic, pressed
1 tablespoon dried oregano
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
4 skinless, boneless chicken breast halves
8 baby red potatoes, halved
1 red bell pepper, cut into 1-inch wide strips
1 red onion, cut into 1-inch wedges
1 lemon, thinly sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
  • Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
  • Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.1 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 9.2 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 511 mg, Sugar 6.2 g

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