Oven Baked Lemon Pepper Chicken Thighs

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 2

Ingredients

4 bone-in, skin-on chicken thighs
1 teaspoon lemon pepper seasoning
½ teaspoon salt
¾ teaspoon garlic powder
¾ teaspoon Italian seasoning
1 teaspoon lemon zest
2 tablespoons unsalted butter
⅓ cup white wine
2 tablespoons lemon juice
3 thin lemon rounds
2-3 red Bellafina peppers, cut into strips
1 small red onion, halved and sliced

Instructions

Preheat oven to 400 degrees F.
Combine lemon pepper seasoning, salt, garlic powder, Italian seasoning and lemon zest in a small bowl. Rub spice mixture onto chicken thighs.
In a medium, oven-proof skillet (such as cast iron) over medium heat, melt the butter. Cook chicken skin side down for 3-4 minutes or until light golden brown. Flip chicken over. Add the wine and lemon juice to the pan. Scatter the pepper strips, onion and lemon rounds among the chicken thighs. Sprinkle everything with a little salt and pepper.
Place into oven and roast until completely cooked through, about 25-30 minutes (the cooking time depends on the size of the chicken pieces). If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Serve hot with the sauce poured over the top. Enjoy!

Adapted from yummyaddiction.com