Best Roasted Chicken With Peppers Recipes

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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

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

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.

ROAST CHICKEN BREASTS WITH PEPPERS



Roast Chicken Breasts with Peppers image

This is a winner in our household. I'm in love with it, too, because this dish goes from start to finish in nearly no time. -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

3/4 teaspoon fennel seed, crushed
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 large sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
4 shallots, thinly sliced
1 cup chicken broth
1-1/2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

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.

Nutrition Facts :

CHICKEN BREASTS WITH ROASTED RED PEPPERS



Chicken Breasts With Roasted Red Peppers image

Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.

Provided by SusieQusie

Categories     Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, 6 ounces each
salt
1/2 cup all-purpose flour
3 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 (7 ounce) jar roasted red peppers, cut into strips
3/4 cup fat-free low-sodium chicken broth
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley

Steps:

  • Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
  • Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
  • Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
  • Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
  • Remove from heat; stir in butter and parsley until butter melts.
  • Pour sauce over chicken and serve immediately.

ROASTED RED PEPPER CHICKEN BAKE



Roasted Red Pepper Chicken Bake image

A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!

Provided by Steph

Categories     Main Course

Number Of Ingredients 9

4 boneless skinless chicken breasts (pounded to less than 1/2" thick)
salt and pepper, to taste
garlic salt, to taste
Italian seasoning, to taste
2 cups spinach, rinsed and stems removed
1 Tablespoon olive oil
4 ounces cream cheese, softened
1/4 cup roasted red peppers, diced
1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees.
  • Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
  • Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
  • In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
  • Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.

Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg

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