Best 7 Lemony Chicken With Bell Pepper Recipes

LEMON CHICKEN AND PEPPERS

Steps:

• Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.

ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME

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

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.

LEMONY CHICKEN WITH BELL PEPPER

Steps:

• Marinated shredded chicken with egg yolk, cornstarch, lemon juice and few drops of oil for 30 minutes.
• Heat a cup of oil, deep fry chicken and set aside.
• Heat another tablespoon oil, saute garlic until fragrant, add sliced bell pepper, stir for 1 minutes. Stir in chicken and add half cup of water. Turn to high heat and stir for another 1 minute. Season with salt and pepper. Serve hot.

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

LEMONY CHICKEN WITH PEPPERS

Steps:

• Put you chicken thighs onto a chopping board skin down. With a sharp knife slice the flesh of the chicken so that the bone is almost exposed, don't be neat with this, this helps the chicken soak up the marinate and cook faster.
• In a large bowl squeeze in your lemons and lime juice and add the paprika and chilly powder and give it a quick stir
• Put the chicken thighs into the bowl with marinate. Mix it about a bit so all of the chicken is coated with the marinate and stick it in the fridge for around 20mins (the longer you leave it the better, I usually do an hour but less is still fine)
• While your chicken is marinating de-seed your peppers and cut them into 3cm strips
• Once your chicken has marinated, turn your griddle pan onto a medium to high heat, once it has heated up(when you place in your chicken it should sizzle) place you chicken thighs in skin down and and cook on until the skin is brown and crispy turn the thighs over and cook on each side, turn the chicken every few minutes to ensure that the chicken is cooked evenly
• Once your chicken is cooked put the chicken on the plates you wish you serve with. Turn down the heat slightly on the griddle pan and put on your peppers.
• Cook the peppers for around 3-5minutes, they should still have a little bit of crunch. Plate up!

LEMON PEPPER CHICKEN SAUTE

Steps:

• Rub Lemon & Pepper Seasoning Salt on chicken. In large skillet, melt butter over medium heat. Sauté chicken 7-10 minutes per side or until done; remove from skillet. Keep warm.
• Add carrots and onions to skillet. Sauté 2 minutes. Whisk together broth and flour. Pour over vegetables; bring to boil. Simmer 2 minutes.
• Add sour cream and parsley. Simmer 2 minutes. Spoon over chicken.