Lemon-pepper spice, diced bell peppers, and onions are sprinkled on top of chicken breast and potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 9 g |
| Protein | 31 g |
| Saturated Fat | 2 g |
| Sodium | 435 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Good.
This recipe deserves 5 stars for practicality, but 4 for taste. I like it, but I think the lemon pepper needs to be less. Itthink this recipe is good with the following “modifications”: To boost flavor and add a bit of salt add chicken broth instead of water. This recipe also goes well with bone in chicken thighs. You will have to bake it for longer though. An alternative would be to sear the thighs in a cast iron and then toss the veggies, cover, and bake. Still, it is a “one pot” kind of practical recipe. Will make it again!
I really liked this recipe. It was very simple to assemble and once in the oven I could forget about cooking for an hour. My husband said I could make this again any time.
This was pretty good and easy to put together. I love that it omits salt. I added some hot pepper flakes, though. Thank you for the recipe.