Baked Chicken with Red-Peppered Onions

1 chicken, broiler/fryer, quartered
2 tsp lemon pepper
1 tsp olive oil
4 cups sweet onions, thinly sliced
4 tbsp red hot pepper jelly
1 small sweet red pepper, cut into rings
cilantro

Put your chicken on the oiled rack of large broiler pan. Sprinkle the chicken with lemon pepper.

Bake at 400 F, skin side up, for about 50 minutes or until the chicken is fork tender.

Meanwhile, in a large non-stick fry pan, place olive oil, and heat to medium temperature. Add onions and cook until barely wilted, about 5 minutes.

Add jelly and stir gently until melted. Spoon one-half of the onion mixture onto a large platter.

Arrange the chicken over onions; top with remaining onions. Garnish with pepper rings and cilantro.