Roast Chicken with Peppers
Makes 6 servings
|1||chicken (3 to 3-1/2 pounds), cut into pieces|
|3||tablespoons olive oil, divided|
|1||tablespoon plus 1-1/2 teaspoons chopped fresh rosemary or 1-1/2 teaspoons dried rosemary|
|1||tablespoon fresh lemon juice|
|1-1/4||teaspoons salt, divided|
|3/4||teaspoon freshly ground black pepper, divided|
|3||bell peppers (preferably 1 red, 1 yellow and 1 green)|
- Preheat oven to 375°F. Place chicken in shallow roasting pan.
- Combine 2 tablespoons oil, rosemary and lemon juice; brush over chicken. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over chicken. Roast 15 minutes.
- Cut bell peppers lengthwise into 1/2-inch-thick strips. Cut onion into thin wedges. Toss vegetables with remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetables around chicken; roast about 40 minutes or until vegetables are tender and chicken is cooked through (180°F). Serve chicken with vegetables and pan juices.
|Serving Size:||8 ounces chicken with about 1/2 cup of vegetable mixture|
|Saturated Fat||8 g|
|Total Fat||32 g|
|Calories from Fat||67 %|
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