This recipe has now become a family favorite. It was inspired by me not wanting to go to IGA again. I went through my fridge and my pantry, took out the ingredients below and worked off my lemon rosemary chicken recipe, but everything different.

This recipe will become one of your go to recipes for sure.

I am quite sure using whole chicken legs or thighs, bone in or out would work was well, please let me know how yours turn out!

Lemon Garlic Paprika Chicken

Serves 8

INGREDIENTS:

4 lbs. chicken thighs, deboned (or not)

2 lemons, sliced, (Preferably organic)

1 whole garlic, sliced

1 onion, sliced

2 red peppers, sliced

1\2 cup Seasoning Mix, (I use FACS, Feeding a Crowd Seasoning, recipe here)

1\2 cup olive or grape seed oil

INSTRUCTIONS:

Sprinkle the seasoning mix over the chicken in a bowl and let it rest or marinate for an hour, up to 1 day.

Lightly spray one large 8 by 14 baking dish with oil. Layer slices of one lemon. Set aside.

Heat a skillet to medium high and add 1\4 up of the oil. Wait till very hot before laying pieces of chicken to brown. Turn and brown on second side. Set the browned pieces over the lemon slices in the baking dish and work through all the chicken pieces using more oil if needed so your pan isn't dry.

Heat oven to 375° F.

Place the lemon slices over the browned chicken pieces.

Once the meat browned, add all the vegetables and sauté for 4 minutes, remove from pan and place over the lemon slices and chicken.

Place your baking dish into the oven and bake for 25 to 30 minutes. The meat should fall apart easily and not have any pink remaining.

Serve with polenta, rice or other!

Recipe for polenta here.

Bon appétit!

Slow Cooker Version

Prepare as directed but place everything in your slow cooker as you go, cover and cook on low if cooking all day, or on high if cooking starting at noon or 1 pm.