(by Kathy Lofton)
2 whole chicken breasts, skin on, split into 4 pieces
salt and black pepper, to taste
garlic powder and lemon pepper, to taste
1/2 c. ReaLemon juice from concentrate
1/3 c. Lea & Perrins Marinade for Chicken with White Wine & Herbs
1 large bell pepper, red or green, cut into large chunks
1 large yellow onion, cut into large chunks
Preheat oven to 375 F.
Place chicken in a baking dish, skin side up.
Season with salt, black pepper, garlic powder, and lemon pepper.
Add ReaLemon juice and marinade.
Scatter peppers and onions around chicken.
Cover and bake until chicken is done, approximately 50 minutes.
For a crispy topping, do not use a cover when baking.
(Read Table For Two, the story that accompanies this recipe.)