Saturday, January 31, 2015

Cajun Baked Lemon Chicken with Onions and Sweet Peppers

A fresh chicken fryer or broiler is better when preparing this wonderfully delicious meal. Use your favorite baking pan, and after 1 hour of marinating the bird, it will be ready for the oven. The entire meal can be cooked and served in around an hour. Makes 4 to 6 servings.


  • 1 (3 - 4 lb.) chicken
  • 1 large onion
  • 2 med. green bell peppers
  • 2 med. red bell peppers
  • 2 Tbs. butter
  • 1/2 cup oil
  • 1/3 cup lemon juice
  • 2 Tbs. parsley, chopped
  • 1 Tbs. dried oregano
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground red pepper
  • 3/4 tsp. salt


  1. combine all ingredients, (except chicken, vegetables and butter), to create the marinade
  2. marinade the chicken in the refrigerator for 1 hour (turning once)
  3. drain marinade then bake chicken at 400 degrees for 40 - 55 minutes.
  4. cut onions and bell peppers into 1/2-inch thick rings.
  5. on medium-high, sauté the onions and peppers in 2 Tbs. of butter for around 8 - 10 minutes 
  6. spoon the onions and peppers around the chicken when done

This meal can be served with cooked long-grain white rice.
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