Classic Roast Chicken with Peppers: A Simple & Flavorful Recipe

Roast Chicken with Peppers

YIELD Makes 6 servings

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Chicken 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