Wednesday, September 4, 2013

Recipe Makeover: Aunt Bernice's Baked Garlic Chicken with onions and peppers

My mother-in-law came to stay with us for a week in the middle of August (yes, it's sad that its taken me so long to post this) and I always enjoy cooking for her.  This time, I wanted to make her a healthier version of a family favorite - Aunt Bernice's Baked Chicken.  It's typically made with bone-in, skin-on chicken thighs and drumsticks.  She slow cooks it for hours and it is very tasty, but VERY, VERY greasy. 

This recipe makeover was spot on, same flavors with leaner meat, less fat, and less calories.  The whole family loved it!  My revamping makes this a quick and easy weeknight meal that is guaranteed to satisfy everyone.  I served mine with a rice pilaf and roasted broccoli.  And don't forget to eat those onions and peppers with your chicken - they are my favorite part!!!

Happy Cooking!

Healthier Baked Garlic Chicken with Onions and Peppers
3 lbs of boneless, skinless, chicken thighs (a big pack that was on sale at my grocery store)
salt and pepper to taste
2 medium onions, cut in half and sliced
2 green peppers, sliced
5 cloves of garlic, minced
2 T olive oil plus cooking spray

Spray a 13x9 inch pan with non-stick cooking spray.  Layer the peppers and onions evenly on the bottom of the pan.  Sprinkle with salt and pepper and toss.

Season both sides of the chicken thighs with salt and pepper.  (If you have time, trim off the access fat).  Top the onions and peppers with the chicken thighs and then sprinkle the garlic on top. 
Drizzle with olive oil and bake at 350 degrees for 30-40 min, stirring occasionally, or the chicken is cooked through. (Chicken needs to be 165 degrees in the thickest part to be cooked through...test your meat).  Scoop onto a plate and dig in!  Doesn't get any easier and I promise it is delicious!!!

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