Baked Chicken with Peppers and Onions
Ingredients
- - 8 chicken drumsticks or thighs
- - 1 large onion sliced
- - 1 red bell pepper sliced
- - 1 green bell pepper sliced
- - 1½ cups low-sodium chicken broth
- - 1½ cups water
- - 1 tbsp Worcestershire sauce
- - 1 tsp hot sauce optional
- - 1 tsp paprika
- - 1 tsp lemon pepper
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - Salt and pepper to taste
Instructions
- Preheat oven to 300°F. Lightly oil a large roaster pan.
- Season chicken with spices.
- Add sliced onions and peppers; place chicken on top.
- Pour in broth, water, Worcestershire, and hot sauce.
- Cover and bake 1½ hours.
- Uncover and bake 20–25 minutes until golden.
- Serve hot.
Notes
- Store leftovers up to 4 days.
- For crispier skin, broil 3–5 minutes before serving.
- For crispier skin, broil 3–5 minutes before serving.