Chicken & Bell Pepper Skillet
Created by QueenBea on March 11, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Recipe #17911
Ingredients
- 1 1/2 pound bone-in skin-on chicken thighs
- 1 pound bell peppers (chopped)
- 1 yellow onion (chopped)
- 1 lemon (cut in half to squeeze)
- 2 tablespoons bacon drippings (grease)
- 1 teaspoon dill paste (tubed)
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Generously season the chicken pieces with garlic powder, salt and pepper and set aside.
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Step 2: Melt the bacon grease in an oven proof skillet over medium-high heat and brown the chicken pieces for about 4 to 5 minutes per side, until skin is nicely browned. (Give the pan a shake a few times so the chicken doesn't stick to the pan.)
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Step 3: Remove the chicken pieces and set aside.
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Step 4: Place the peppers, onions and dill paste in the skillet and cook while gently stirring for about 1 minute.
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Step 5: Place the chicken pieces on top of the bell pepper and onion mixture and squeeze the lemon juice over the chicken pieces making sure to collect the pits in your hand. Toss the squeezed lemon with peel into the skillet and place the skillet in a preheated 350 degree oven for 45 minutes.
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Step 6: Serve with rice or mashed potatoes.
Nutritional Facts
- Serving Size: 1 (387.6 g)
- Calories 442.7
- Total Fat - 30.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 171.1 mg
- Sodium - 1402.4 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 6.2 g
- Sugars - 7 g
- Protein - 30.2 g
- Calcium - 125.4 mg
- Iron - 1.7 mg
- Vitamin C - 45.6 mg
- Thiamin - 0.2 mg