Baked Lemon-Garlic Chicken With Bell Peppers

• Sauce:
• 3/4 cup fresh lemon juice (about 6 lemons)
• 3/4 cup fat-free Italian dressing
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• Chicken:
• 2 cups (1/4-inch) red bell pepper strips
• 1 cup (1/4-inch) green bell pepper strips
• 1 cup (1/4-inch) yellow bell pepper strips
• 3 chicken breast halves (about 1 1/2 pounds)
• 3 chicken leg quarters (about 1 1/2 pounds)
• 12 (1/8-inch-thick) slices lemon (about 1 lemon)
• Cooking spray

1. To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 cup sauce.
2. To prepare the chicken, combine remaining 1 cup sauce, bell peppers, and chicken in a large bowl, and toss to coat. Cover chicken mixture, and refrigerate for 4 hours or overnight.
3. Preheat oven to 400u0b0.
4. Remove chicken from bowl, and discard the sauce. Loosen the skin from the breast halves and leg quarters by inserting fingers, gently pushing between the skin and meat. Insert 2 lemon slices under loosened skin of each chicken piece. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray. Spread the bell peppers on broiler pan around chicken. Bake at 400u0b0 for 50 minutes or until the chicken is done. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm.
5. Place 1/2 cup chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm. Pour warm sauce over the baked chicken and bell peppers.

lemon juice, italian dressing, freshly ground black pepper, garlic, chicken, red bell pepper, green bell pepper strips, yellow bell pepper strips, chicken, chicken, lemon, cooking spray

Taken from www.myrecipes.com/recipe/baked-lemon-garlic-chicken-with-bell-peppers (may not work)