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Chicken W/ Red & Yellow Bell Peppers 1 I21

Chicken W/ Red & Yellow Bell Peppers 1 I21 recipe image
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;€™s 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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1275.2
Dietary: Gluten-free
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;€™s 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
  • 2 ea Chickens-2 1/2 lbs each
  • 1 ea Red bell pepper-halved, seed
  • 1 ea Yellow bell pepper-seeded, h
  • 1 cup Olive oil-virgin
  • 4 cup Garlic-chopped fine
  • 1 1/2 cup Roma tomatoes-16 oz size-cho
  • 1 cup Chicken stock
  • 3 tablespoon Oregano-fresh, finely choppe
  • 1 Salt and pepper
Directions
  1. 1
    Preheat your oven to 400°F (200°C).
  2. 2
    Cut the chickens into quarters and pat them dry with paper towels.
  3. 3
    Cut the red and yellow bell peppers into even strips.
  4. 4
    Pour olive oil into a large roasting pan or ovenproof sauté pan and heat on the stovetop over medium-high heat.
  5. 5
    When the oil is hot, add the chicken pieces and sear for about 2 minutes per side, or until golden brown.
  6. 6
    Add the bell pepper strips, chopped garlic, chopped Roma tomatoes, chicken stock, fresh oregano, salt, and pepper to the pan.
  7. 7
    Stir gently to combine all ingredients around the chicken.
  8. 8
    Cover the pan loosely with aluminum foil and place it in the preheated oven.
  9. 9
    Bake for 10 minutes.
  10. 10
    Remove the pan from the oven, uncover, and stir in any accumulated tomato juices.
  11. 11
    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.
  12. 12
    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.

Keywords: chicken, bell peppers, roast chicken, one pan meal, garlic chicken, oregano, tomatoes, weeknight dinner, easy chicken, healthy main, pepper roast, family dinner
Read it online: https://www.chefs-mate.com/recipe/chicken-w-red-yellow-bell-peppers-1-i21/