Roasted Lemon Garlic Chicken & Sweet Peppers & Steamed Tomatoes & Garlic Herb Rice









This recipe uses two really wonderful and convenient appliances that team up side by side-the rice cooker and a convection oven.

You can whip this up in less than hour and when presented it makes a beautiful chicken and rice dish….with leftovers, if you have fewer than 6 people.

6 chicken drumsticks. Skin left on to bake because it seals the juices in the bird. You can take the skin off after baking!

The zest of 3 lemons

9 ounces of miniature sweet bell peppers

About 3 cups of baby tomatoes

2 cupful *provided with your brand of Rice Cooker.

4 cups water


CHEF MERITO- garlic powder

The steamed heirloom baby tomatoes will be sweet like they had sugar on them, but they don’t.
The sweet peppers will also taste sweet and you can pull the stems off once you taste their sweetness in your happy mouth!


1. Simply sprinkle the lemon peel on chicken drumsticks, and sprinkle lightly with some garlic powder.

Place in a small baking pan been sprayed with nonstick spray.

Put the rice in the rice cooker and cook for 30 minutes or until the rice cooker tells you that the rice is done.

My rice cooker has a steam tray built into it and I put the tomatoes on there and they’re steaming wild rice is cooking, which I love.

Put both the chicken and put the miniature peppers in a greased muffin pan with their fattest side up.

Set the rice cooker at the same time the chicken and peppers roast at 400 degrees for 30 minutes and they should get done about the same time.

Bake the chicken & miniature peppers together, one on top the other. I put the peppers in a muffin pan to fit that fit my convection oven, I got at Bed Bath & Beyond. Roast the chicken and peppers at 425 degrees for 30 minutes initially.

See how they’re doing it 30 minutes and put on for an additional 15 minutes if necessary, until the chicken looks done and not pink inside.

Once the sweet peppers are cooked to your liking and browned, take them out of the oven.

When the chicken he’s just about done sprinkle some extra virgin olive oil on it and return it back to the oven.

Then you’ll have happy leftovers that you’ll actually look forward to eating!


All images photographed and created by Paulette Motzko,
PLM Studios,
Las Vegas,Nevada
Copyright April 2016

Paulette Motzko
April 23, 2016
1:01 p.m.