Slow Baked Lemon/Garlic Pepper Chicken and Potatoes

• 8 Chicken legs
• 1 Lemon Pepper Marinade
• 6 small Russet Potatoes (cut into wedges)
• 1/2 large Green Bell Peppers (chopped coarsely)
• 1 Garlic Salt
• 1 Adobo Seasoning
• 1 Parsley Flakes
• 1 Steak Seasoning

1. Marinate chicken in lemon pepper marinade for 30 minutes (be sure chicken is covered completely)
2. Preheat oven to 300
3. Drain (and discard excess marinade) from chicken, season with garlic salt, steak seasoning, Adobo seasoning and parsley flakes
4. Place seasoned chicken in casserole dish or baking pan, bake for approx.
5. 45 minutes.
6. Clean potatoes and cut into wedges.
7. Drizzle with vegetable oil and season with garlic salt.
8. (add to chicken after it has baked for 45 minutes).
9. Coarsely chop green bell pepper and add to chicken and potatoes (after chicken has cooked for 45 minutes)
10. Be sure not to cover chicken with potatoes or peppers!
11. Bake for additional 45 minutes, basting chicken and potatoes with juice and drippings from chicken....
12. Serve with side salad or seasonal veggies and ENJOY!

chicken, lemon pepper marinade, potatoes, green bell peppers, garlic, parsley

Taken from cookpad.com/us/recipes/338783-slow-baked-lemongarlic-pepper-chicken-and-potatoes (may not work)