J's lemon pepper chicken

• 6 chicken thighs
• 1 Salt / Pepper
• 1 Chicken stock
• 1/2 of a Fresh Lemon
• 1/2 Med. Onion finely chopped
• 1 Sweet baby peppers
• 1 tbsp minced garlic
• 1 tbsp Capers
• 1 Italian herb Seasoning

1. Pre Heat oven to 300.
2. Rinse and salt / generously pepper the chicken thighs.
3. I trimmed most of the skin off, but if you prefer crispy leave it on.
4. Arrange chicken thighs on the pan.
5. Splash a little chicken stock over the chicken, enough to cover the bottom.
6. Add onion
7. Garnish with sweet peppers.
8. Note: You can slice up peppers.
9. I just chose to leave mine whole.
10. Squeeze 1/2 fresh lemon wedges over chicken.
11. Note: Make sure all seeds are out.
12. I like to leave wedges in pan while it cooks.
13. Sprinkle garlic, capers, italian herb seasoning over chicken.
14. Tent with foil.
15. Bake.
16. NOTE: I like my chicken to fall off the bone.
17. So i cook low and slow.
18. Keep the chicken tented till the end, about 10 min before I need to take it out, turn up heat to 350, and let the top crisp up.
19. Serve.
20. Enjoy :)

chicken, salt, chicken, lemon, onion, sweet baby peppers, garlic, capers, italian herb seasoning

Taken from cookpad.com/us/recipes/347470-js-lemon-pepper-chicken (may not work)