Roast Chicken with Peppers
|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)|
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.