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Roast Chicken with Peppers

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Ingredients
  Chicken 3 1⁄2 Pound, cut into pieces (1 Piece)
  Olive oil 3 Tablespoon, divided
  Chopped fresh rosemary/1 1/2 teaspoons dried rosemary, crushed 1 1⁄2 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Salt 1 1⁄4 Teaspoon, divided
  Freshly ground black pepper 3⁄4 Teaspoon, divided
  Red bell peppers 3 (Preferably 1 Red, 1 Yellow And 1 Green)
  Onion 1 Medium
Directions

1. Preheat oven to 375°F. Rinse chicken in cold water; pat dry with paper towels. Place 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. Slice onion into thin wedges. Tossm vegetables with remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon vegetables around chicken; roast until vegetables are tender and chicken is no longer pink in center, about 40 minutes. Serve chicken with vegetables and pan juices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chocolate
Interest: 
Healthy
Cook Time: 
2 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3594 Calories from Fat 2008

% Daily Value*

Total Fat 224 g343.9%

Saturated Fat 57.3 g286.3%

Trans Fat 0 g

Cholesterol 1063.7 mg354.6%

Sodium 3486.4 mg145.3%

Total Carbohydrates 52 g17.2%

Dietary Fiber 15.7 g62.8%

Sugars 25 g

Protein 329 g658%

Vitamin A 282.4% Vitamin C 853.5%

Calcium 33.9% Iron 97%

*Based on a 2000 Calorie diet

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Roast Chicken With Peppers Recipe