It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. You can use lemon pepper to reduce the sodium; however, you can also use salt and pepper if preferred.
8 skinless chicken drumsticks, rinsed, and patted dry
1 medium green bell pepper, thinly sliced
2 medium yellow onions, thinly sliced
1 -2 garlic clove, finely minced
2 medium lemons
1 1/2 tsp dry oregano leaves
3/4 tsp lemon pepper
Paprika, to taste
Preheat oven to 350 degrees F.
In a 9×13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
Turn chicken and cook 30-40 minutes longer or until chicken is no longer pink in center.
When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.