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Roast Chicken with Peppers

Roast Chicken with Peppers

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)
1 medium onion


  1. Preheat oven to 375°F. Place chicken in shallow roasting pan.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 8 ounces chicken with about 1/2 cup of vegetable mixture
Sodium 575 mg
Protein 29 g
Fiber 2 g
Carbohydrate 6 g
Cholesterol 118 mg
Saturated Fat 8 g
Total Fat 32 g
Calories from Fat 67 %
Calories 428

Dietary Exchange

Fat 4
Meat 4
Vegetable 1

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