This vibrant Mediterranean-style dish brings the warmth of a summer garden to your table. The whole chickens are seared to lock in juices before roasting alongside sweet red and yellow bell peppers, juicy Roma tomatoes, and fragrant fresh oregano. The result is a tender, succulent chicken with deeply caramelized skin and a rich, savory sauce infused with garlic and herbs. It&# 226;ÂÂs an effortless yet impressive meal perfect for weeknight dinners or casual gatherings. With just one pan required, cleanup is a breeze, allowing you to focus on enjoying the aromatic, home-style flavors that make this recipe a family favorite.
Chicken W/ Red & Yellow Bell Peppers
Description
This vibrant Mediterranean-style dish brings the warmth of a summer garden to your table. The whole chickens are seared to lock in juices before roasting alongside sweet red and yellow bell peppers, juicy Roma tomatoes, and fragrant fresh oregano. The result is a tender, succulent chicken with deeply caramelized skin and a rich, savory sauce infused with garlic and herbs. It&# 226;ÂÂs an effortless yet impressive meal perfect for weeknight dinners or casual gatherings. With just one pan required, cleanup is a breeze, allowing you to focus on enjoying the aromatic, home-style flavors that make this recipe a family favorite.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC).
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Cut the whole chickens into quarters (breasts, thighs, and backs).
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Cut the red and yellow bell peppers into wide strips.
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Pour the olive oil into a large roasting pan or deep ovenproof skillet and place it on the stovetop over medium-high heat.
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Once the oil is hot, sear the chicken pieces in batches for about 2 minutes per side until golden brown, then set aside temporarily if the pan gets too crowded.
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Add the bell pepper strips, chopped garlic, and chopped Roma tomatoes to the pan with the chicken.
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Pour in the chicken stock and sprinkle with fresh oregano, salt, and pepper to taste.
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Cover the pan loosely with aluminum foil.
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Transfer the pan to the preheated oven and bake for 10 minutes.
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Remove the foil and continue baking for another 20 minutes, or until the chicken is cooked through and most of the liquid has evaporated to create a rich glaze.
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Let rest for 5 minutes before serving to allow juices to redistribute.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1212.4kcal
- % Daily Value *
- Total Fat 75.2g116%
- Saturated Fat 12.3g62%
- Cholesterol 97.9mg33%
- Sodium 140.8mg6%
- Total Carbohydrate 94.0g32%
- Dietary Fiber 12.2g49%
- Sugars 6.8g
- Protein 47.4g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
