Best Roasted Chicken With Onions And Green Pepper Recipes

GREEK ROASTED CHICKEN WITH ONIONS & PEPPERS: A SHEET-PAN MEAL READY IN 60 MINUTES!

Steps:

• Preheat the oven to 450 °F, 230 °C. Season the chicken and set it aside. The chicken may be marinated overnight nad stored in the refrigerator for maximum flavor. Place the bell pepper slices, onion slices, potatoes, and tomatoes in a baking pan. Add the Kalamata olives, if using. Drizzle with olive oil and season with salt, red pepper flakes, and oregano. Add the smashed garlic. (smash the garlic by placing a knife over it and applying pressure. Toss and create a flat layer. Place the chicken on top of the veggies. Bake uncovered for an hour or until the internal temperature of the chicken reaches 165 °F. Place the pan under the broiler for a few minutes so that the chicken develops nice color and the skin gets crispy. Serve with cauliflower rice, Mediterranean rice pilaf, or toasted bread. Enjoy. Kali Orexi!

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

ROAST CHICKEN BREASTS WITH PEPPERS

Steps:

• In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

ROASTED CHICKEN WITH ONIONS AND GREEN PEPPER

Steps:

• 1. Heat oven to 375 degrees. Rinse the chicken parts in clear water.
• 2. Place tin foil in the bottom of roasting pan (I use a 13 x 9 x 2 pan) and leave enough to cover the chicken once it is seasoned.
• 3. Salt and pepper the chicken to your taste, and this is when you will sprinkle with garlic powder if using rather than fresh.
• 4. Cover the chicken with green pepper, onion, and sliced garlic cloves Drizzle with olive oil over the entire top of the chicken and vegetables.
• 5. Cover with the extended piece of the tin foil. Place in oven for 30-35 minutes and then pull the foil back from the chicken. Return the chicken to the oven for another half hour or until browned to your liking. Do not overcook. Serve the vegetables over the chicken. DELISH!

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Steps:

• Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.