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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Roast Chicken with Peppers Recipe

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This recipe for Roast Chicken with Peppers is from Our Cookbook "Heavenly Favorites", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken (3 to 3-1/2 pounds), cut into pieces
3 tbsp olive oil, divided
1 1/2 tbsp chopped fresh rosemary or 1 1/2 tsp dried rosemary, crushed
1 tbsp salt, divided
3/4 tsp freshly ground black pepper, divided
3 bell peppers (preferably 1 red, 1 yellow and 1 green)
1 medium onion
Directions:
Directions:
1. Preheat oven to 375º. Rinse chicken in cold water; pat dry with paper towels. Place in shallow roasting pan.
2. Combine 2 tbsp. oil, rosemary & lemon juice; brush over chicken. Sprinkle 1 tsp salt & 1/2 tsp pepper over chicken. Roast 15 minutes.
3. Cut bell peppers lengthwise into 1/2-inch-thick strips. Slice onion into thin wedges. Toss vegetables around chicken; roast until vegetables are tender & chicken is no longer pink in center, about 40 minutes.
*Serve chicken with vegetables and pan juices.

 

 

 

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