Chicken with Roasted Red Bell Peppers and Rosemary
By Yankee Magazine|May 08 2003|
Yield
4 servings
Ingredients
2 large red (or 1 red and 1 yellow) bell peppers, quartered and seeded
1/2 teaspoon fresh rosemary leaves, or 1/4 teaspoon dried
1/2 teaspoon salt
freshly ground black pepper, to taste
2 chicken breasts, halved
additional salt and pepper, to sprinkle on chicken
1 teaspoon fresh rosemary leaves, or 1/2 teaspoon dried
4 cloves garlic, halved
Instructions
Preheat oven to 450 degrees F. Place peppers into a 13×9-inch baking dish. Sprinkle with 1/2 teaspoon fresh rosemary (or 1/4 teaspoon dried), salt, and black pepper to taste. Roast 20 minutes, stirring once. Meanwhile, sprinkle the 4 chicken breast halves with salt, pepper, and 1 teaspoon fresh rosemary (or 1/2 teaspoon dried).
Remove the peppers from the oven, stir, and tuck the chicken and garlic between the pepper pieces. Reduce oven temperature to 400 degrees F. Roast, turning the chicken and rearranging the peppers and garlic once or twice, until chicken is cooked through but still juicy, and peppers are well done, 35 to 40 minutes.
My husband took leftovers to work for lunch the next day, and couldn’t wait, he ate it for breakfast! Next time I will make it with red and yellow or orange peppers.
I improvised on the recipe. Added green peppers, then one hour before serving, added mushrooms, celery, carrots. Made a little bit of gravy with all. And served with whole wheat pasta. We really enjoyed this and the chicken was very well done.