Chicken with Lemons and Peppers

  • 1 T. cooking fat
  • 4 boneless, skinless chicken thighs
  • 2 tsp. lemon-pepper seasoning
  • 8-12 mini sweet peppers, halved and seeded
  • 1 lemon, sliced into thin wedges
  • Preheat the oven to 350° F.

    Heat the cooking fat of your choice (I used bacon fat) in a large, heavy ovenproof skillet. Rub the chicken evenly with the lemon-pepper seasoning. Add the chicken to the skillet and sauté over medium-high heat for 4 minutes per side. Add the peppers and lemon all at once and stir briefly to coat with the cooking fat accumulated in the skillet.

    Place the skillet into the preheat oven and bake for another 10-15 minutes or until the chicken and peppers are cooked to your tastes. Serve immediately.

    • Yields: 4 servings
    • Preparation Time: 25 minutes

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