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Ingredients
For the Marinade:
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⅓ cup lemon juice
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¼ cup olive oil
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¼ cup spicy brown mustard
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1 teaspoon minced garlic
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1 tablespoon black pepper
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1 tablespoon cayenne pepper, or to taste
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1 tablespoon lemon-pepper seasoning
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½ teaspoon salt
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3 pounds skinless chicken leg quarters
For the Vegetables:
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2 medium lemons, halved
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¼ cup olive oil
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3 medium onions, thinly sliced
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1 medium red bell pepper, cut into thin strips
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1 medium green bell pepper, cut into thin strips
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1 medium carrot, peeled and sliced diagonally
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1 teaspoon minced garlic
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⅓ cup lemon juice
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½ cup low-sodium chicken broth
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½ cup pitted green olives
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3 cups cooked white rice
Directions
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Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
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Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
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Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
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Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
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Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Arrange grilled chicken over vegetables in the skillet.
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Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.
Cook's Note:
You can use peanut oil instead of olive oil.
Nutrition Facts (per serving)
951 | Calories |
51g | Fat |
58g | Carbs |
69g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 951 | |
% Daily Value * | |
Total Fat 51g | 65% |
Saturated Fat 10g | 48% |
Cholesterol 215mg | 72% |
Sodium 1494mg | 65% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 7g | 25% |
Total Sugars 8g | |
Protein 69g | 138% |
Vitamin C 128mg | 142% |
Calcium 145mg | 11% |
Iron 7mg | 37% |
Potassium 1087mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.