This comforting one-pan meal combines juicy chicken quarters with vibrant red and yellow bell peppers, creating a colorful and flavorful dish. The chicken is first seared to develop a golden crust, then roasted with fresh garlic, chopped Roma tomatoes, and fragrant oregano in a savory chicken stock reduction. The result is tender meat infused with herbal notes and the natural sweetness of the peppers. It&# 226;ÂÂs an ideal weeknight dinner that requires minimal cleanup while delivering restaurant-quality taste. Serve it over rice or with crusty bread to soak up the delicious pan juices. Perfect for family gatherings or a cozy night in.
Chicken W/ Red & Yellow Bell Peppers 1 I21
Description
This comforting one-pan meal combines juicy chicken quarters with vibrant red and yellow bell peppers, creating a colorful and flavorful dish. The chicken is first seared to develop a golden crust, then roasted with fresh garlic, chopped Roma tomatoes, and fragrant oregano in a savory chicken stock reduction. The result is tender meat infused with herbal notes and the natural sweetness of the peppers. It&# 226;ÂÂs an ideal weeknight dinner that requires minimal cleanup while delivering restaurant-quality taste. Serve it over rice or with crusty bread to soak up the delicious pan juices. Perfect for family gatherings or a cozy night in.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC).
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Cut the chickens into quarters and pat them dry with paper towels.
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Cut the red and yellow bell peppers into even strips.
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Pour olive oil into a large roasting pan or ovenproof sauté pan and heat on the stovetop over medium-high heat.
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When the oil is hot, add the chicken pieces and sear for about 2 minutes per side, or until golden brown.
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Add the bell pepper strips, chopped garlic, chopped Roma tomatoes, chicken stock, fresh oregano, salt, and pepper to the pan.
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Stir gently to combine all ingredients around the chicken.
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Cover the pan loosely with aluminum foil and place it in the preheated oven.
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Bake for 10 minutes.
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Remove the pan from the oven, uncover, and stir in any accumulated tomato juices.
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Return to the oven uncovered and bake for another 20 minutes, or until the chicken is cooked through and most of the liquid has evaporated.
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Let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1275.2kcal
- % Daily Value *
- Total Fat 76.0g117%
- Saturated Fat 12.5g63%
- Cholesterol 97.9mg33%
- Sodium 145.8mg7%
- Total Carbohydrate 110.0g37%
- Dietary Fiber 18.5g74%
- Sugars 7.5g
- Protein 50.9g102%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
