Best Roasted Chicken With Peppers Recipes

SHEET PAN ROASTED CHICKEN BREAST WITH PEPPERS AND ONION

Sheet Pan Roasted Chicken Breast with Peppers and Onion image

Sheet Pan Roasted Chicken Breast with Peppers and Onion is easy, simple, and perfect for a busy weeknight.

Provided by Gemma

Number Of Ingredients 11

Ingredients

1 1/2 pounds boneless skinless chicken breast (sliced into long thin strips about 1/2-inch wide (or buy pre-cut chicken breast strips)
1 large red bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large orange bell pepper (sliced into long thin strips about 1/2-inch wide)
1 large yellow pepper (sliced into long thin strips about 1/2-inch wide)
1 large red onion sliced into thick chunky sections (about 1-inch wide)
4 tablespoons Noubess Lemon Infused Olive Oil
1 teaspoon Smoked Paprika or regular paprika
2 tablespoons Noubess Poultry Seasoning (no-salt)
¾ teaspoon turmeric powder
¼ Cayenne pepper (optional)
1 teaspoon kosher salt (or to taste (optional - if you are on a no-salt diet))

Steps:

Preheat the oven to 425F, line the sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
Prepare the seasoning blend by missing all the spices except the oil.
Divide the seasoning blend in half and the oil in half.
Season the chicken by adding half of the seasoning and half of the oil. Season the vegetables with the remaining seasoning and oil.
Mix both seasoned chicken and seasoned vegetables together and spread over the sheet pan.
Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
Remove the oven and serve immediately with bread, tortillas, wrap, tacos, or even rice or pasta.

Nutrition Facts : Calories 234 kcal, Carbohydrate 9 g, Protein 37 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 783 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SALT-AND-PEPPER ROAST CHICKEN

Salt-and-Pepper Roast Chicken image

Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.

Provided by Melissa Clark

Categories easy, weeknight, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage

Steps:

Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED CHICKEN WITH PEPPERS

Roasted Chicken with Peppers image

Make and share this Roasted Chicken with Peppers recipe from Food.com.

Provided by Karen From Colorado

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 1/2 lb) chicken, cut up
3 tablespoons olive oil, divided
1 1/2 teaspoons rosemary
1 teaspoon lemon juice
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 bell peppers (1 red, 1 yellow and 1 green)
1 medium onion

Steps:

Place washed and dryed chicken in a shallow roasting pan.
Combine 2 tablespoons oil, rosemary and lemon juice.
Brush over chicken.
Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
Roast in a preheated 375 degree oven for 15 minutes.
Cut bell peppers lengthwise into 1/2 strips.
Slice onion into thin wedges.
Toss vegetables with remaining oil, salt and pepper.
Place veggies around chicken.
Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
Serve chicken with peppers and pan drippings.

CHICKEN WITH ROASTED PEPPERS

Chicken with Roasted Peppers image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 whole chicken legs with thighs
Coarse salt and freshly ground black pepper to taste
3 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, thinly sliced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon paprika
2 red bell peppers, roasted, peeled, seeded and chopped
2 yellow bell peppers, roasted, peeled, seeded and chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 tomato, peeled, seeded and diced
1 1/4 cups chicken stock

Steps:

Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Roasted Chicken Thighs with Peppers & Potatoes image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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