Baked Lemon-Garlic Chicken with Bell Peppers

Ingredients

• 1 cup bell pepper strips green
• 1 cup bell pepper strips yellow
• 2 cups bell pepper strips red
• 0.5 teaspoon pepper black freshly ground
• 1.5 pounds chicken breast halves 
• 1.5 pounds chicken leg quarters 
• 3  garlic cloves minced
• 0.8 cup dressing fat-free italian
• 1.5 inch optional: lemon 1 lemon
• 0.8 cup juice of lemon fresh 6 lemons
• 6 servings try build-a-meal 

Equipment

• bowl
• sauce pan
• oven
• whisk
• broiler pan

Directions

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.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.Preheat oven to 40
2. 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.
3. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray.
4. Spread the bell peppers on broiler pan around chicken.
5. Bake at 400 for 50 minutes or until the chicken is done.
6. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm.
7. Place 1/2 cup chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm.
8. Pour warm sauce over the baked chicken and bell peppers.